Quinoa Blueberry Porridge

Prep Time 5 mins
Cook Time 15 mins
Servings 2
Calories 331 kcal


  • 90 g uncooked quinoa
  • 360 ml plant based, vanilla almond milk, unsweetened
  • 1 tbsp ground cinnamon
  • 190 g frozen or fresh blueberries
  • 2 tbsp flaked almonds
  • small pinch of salt


  • Measure and rinse quinoa. Place into a small saucepan with almond milk (or other plant-based milk of choice), ground cinnamon and a pinch of salt.
  • Bring to the boil over a medium heat and then reduce the heat to a simmer. Cover with a lid and let the quinoa simmer for 15 minutes.
  • Remove the lid and if there is too much milk left, keep cooking with the lid off, stirring until the porridge thickens.
  • Pour the porridge into two bowls and top each bowl with ½ cup of blueberries and 1 tablespoon of flaked almonds. If you want, add a splash of plant-based milk and a ½ tablespoon of maple syrup for each bowl to sweeten.



  • Full Nutrition/Serving: 331Kcal/10g Fat/53g Carbohydrate/10g Protein
  • Recipe from ourFebruary 2021 Plant Based Recipe Pack
Keyword Dairy Free, Gluten Free, Nuts, Quick, Vegetarian