Vegan quinoa and blueberry porridge

Vegan quinoa and blueberry porridge made with quinoa, almond milk and blueberries. A plant-based breakfast that is filling and an alternative to classic oat porridge.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 16 g
• Carbs: 42 g

Ingredients

• 50g quinoa
• 150ml almond milk
• 1 tbsp chia seeds
• 50g blueberries
• 1 tbsp almond butter

Method

You’ll need: saucepan · mixing bowl · sieve · wooden spoon

1. Rinse the quinoa thoroughly in a fine sieve under hot water; this washes off its bitter coating.
2. Put the quinoa and almond milk in a small saucepan and bring briefly to the boil.
3. Lower the heat, stir in the chia seeds and let the porridge simmer for about 10 min, until the liquid is almost absorbed.
4. Take the pan off the heat and carefully fold in the washed blueberries.
5. Spoon the porridge into a bowl and top it with a tablespoon of almond butter before serving.

Good to know

Always oats in the morning? Quinoa gives you a completely different texture and some plant protein to start the day.

Swaps

Almond milk → oat milk (for a slightly sweeter, even creamier texture).

Cooking tips

If the porridge gets too thick, just pour a small splash of cold plant milk into the bowl at the end.

Storage

You can make the porridge the evening before and eat it straight from the fridge the next morning.

Allergens

Contains tree nuts (almonds). Completely vegan, gluten-free and soya-free.

Dairy-free recipes