Quinoa Porridge Recipe – Detoxification

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I’ve tried making quinoa porridge for the first time and I don’t like it. Quinoa can taste bitterness and it can even burn to the bottom of the pan if you just follow the cooking instructions on the package.

That’s why I’ve tested this recipe several times to find a way to make it cleaner. There are two things you can do to help:

Soak quinoa before cooking.
Rinse the quinoa before cooking.

The latter option is faster, so that’s what I do most often. But if you’re the type of person who doesn’t mind taking time to soak quinoa (about an hour), it tastes better than a quick rinse.

Two bowls of quinoa porridge were covered with raspberries and milk.

Quinoa porridge ingredients

Here is what you need:

Quinoa. This is the complete source of protein (source) and contains all the essential amino acids your body needs. If you skip rinsing or soaking first, it will taste bitter, so follow the recipe instructions closely.
Coconut milk. This adds to the dairy-free buttery and coconut flavor. But almond milk or regular milk can also work.
Maple syrup. Adds sweetness and a hint of maple flavor. However, use honey or any other sweetener you like.
Ground cinnamon. This helps hide any “quinoa flavor” in the breakfast porridge. But you can add any additional flavoring or spice you prefer.
Salt. Each sweet recipe requires a little salt to enhance the flavor. I use high-quality sea salt (real salt brand) and it tastes different from white meal salt, so if you use a different variety, start with a little less.

Quinoa, coconut milk, cinnamon and maple syrup mark on a white surface.

How to make quinoa breakfast porridge

Step 1:

Add the dried quinoa to a fine mesh filter and rinse under tap water. (I do the same even if the package says it is pre-applied.) Rinse until there are no bubbles on the top of the quinoa.

Alternative Method

Pour the quinoa into a bowl and cover with an inch of water. Let it soak for an hour, then drain the fine mesh filter on the sink to discard the soaking water. This will further improve the quinoa flavor and may help remove certain antinutrients (source), but the average morning can be time-consuming.

Transfer the rinsed quinoa to a small pot and add a can of whole fat coconut milk, along with half a cup of water, a teaspoon of cinnamon powder and a quarter teaspoon of fine sea salt.

Rinse the quinoa and add coconut milk and cinnamon.

Step 2:

Boil this mixture over high heat on the stove. After foaming, lower the heat and cover the pan with a lid. Let this cook gently for 10 minutes.

After the timer is turned off, remove the pot from the heat, but hold the lid on for another 5 minutes. This will make the quinoa complete the cooking without burning to the bottom of the pan.

5 minutes passed, remove the lid and stir the quinoa. It should look a little translucent and has a thick buttery texture. Use the sweetness of maple syrup and add extra milk if you want a loose consistency.

Add the cooked quinoa porridge and maple syrup.

Step 3:

Quinoa porridge is ready to carry your favorite toppings with you. I like to add fresh berries and chopped nuts to make it crunch, but you can change the flavor every morning by changing the toppings. Try sliced bananas and peanut butter, or chopped strawberries or blueberries.

Stir a tablespoon of flax, cannabis heart or chia seeds to make it more fulfilling. Like a bowl of oats, it’s easy to customize!

Quinoa porridge is in a white bowl with raspberries on top.

½ cup Dried quinoa
1 (13.5 ounces) OK Coconut milk (or milk of choice)
½ cup water
1 teaspoon Ground cinnamon
2 spoon Maple Syrup

Optional toppings

Extra milk used for services
Fresh berries

To remove any potential bitterness, add dried quinoa to a large bowl and cover with 2 inches of water. If you want to plan ahead, soak for 1 hour or spend overnight in the refrigerator. Faster options: Place the quinoa in a fine mesh filter and rinse it under the tap water until no more bubbles form on the top.
After soaking the quinoa, pour it into a fine mesh filter to remove the soaking liquid. Rinse with fresh water and add drained quinoa to a small pot.
Add canned coconut milk (if separated, ok), water and cinnamon. Boil the liquid over high heat, stir frequently, then lower the heat, and cover with a lid and let the quinoa cook gently for 10 minutes. Once the timer is turned off, remove the pan from the heat, but cover the lid for another 5 minutes. Then remove the lid and stir in the maple syrup.
Quinoa may start with a more buttery creamier than usual, almost like oatmeal, but it continues to absorb liquid even if you remove the quinoa from the heat. For a stronger consistency, please add extra milk. Divide the quinoa into 3 parts and pair it with extra milk to make it looser texture and top with fresh fruit.
The remaining quinoa porridge can be stored in an airtight container in the refrigerator for up to 5 days. I like to substitute individual foods so I can add milk and toppings in the morning for a quick snap-up.

Nutrition is 1 in 3 servings without any extra toppings. This is calculated automatically, just an estimate, not a guarantee.
Low fat tips: You can swap coconut milk for regular milk, almond milk, or any other milk you like. Coconut milk is the creamiest, but it does help with the total amount of calories and fat in the nutritional message, so please follow the times for it!
Flavoring agent: Add a teaspoon of vanilla extract or a little salt to add flavor. This porridge is easy to customize. It was also delicious with drizzled nut butter and crispy chopped apples.
Update Note: This recipe was updated in May 2025 to create a creamy porridge. Previously, it was more like cooked quinoa with milk poured on top. If you like the original version, you can find it here.