The Loving Cook: Breakfast quinoa recipe with almonds

I hate to admit it, but I hate porridge, the sludgy smooshy texture puts me off based on clearly tormenting childhood memories. That said, I love the idea of porridge, a nutritious and filling breakfast that provides plenty of energy in the morning. In order to enjoy a warm breakfast I created my own sweet berry breakfast quinoa recipe. The fresh pops of berries and toasted almonds provide a nice texture crunch to avoid the baby food texture of porridge.


  • ½ cup washed quinoa
  • ½ cup milk (any)
  • ½ cup water
  • ½ tsp cinnamon
  • ½ tsp cacao (optional)
The Loving Cook: Breakfast quinoa recipe with almonds

The Loving Cook: Breakfast quinoa recipe with almonds

Optional toppings

  • Fresh or frozen berries
  • Toasted almonds, pepitas, walnuts etc.
  • Fresh or frozen bananas
  • Toasted shaved coconut
  • Honey or rice malt syrup (or even maple syrup)

Cooking steps

  1. In a small saucepan add all of the main ingredients.
  2. Bring to the boil then simmer on a very low heat for 10 minutes. Watch the pot to ensure it doesn’t boil over as milk has a tendency to do this.
  3. After 10 minutes (or when the liquid has evaporated), take off the heat and add frozen berries or a frozen banana (or both)
  4. Cover the lid and let sit for 10 minutes.
  5. Top with toasted coconut and toasted slivered almonds (or any nuts or seeds of your choice) and drizzle lightly with some honey or rice malt syrup (sweet toppings are optional as I find I don’t need them if the berries are sweet enough).

* Get creative with toppings, I like to use frozen fruit like berries because it’s quick and easy. But you could also top your quinoa with fresh figs and drizzle over Greek yoghurt, or fresh summer strawberries with chopped mint, or stewed apples and rhubarb in winter…


I could go on about quinoa for days as it’s a protein staple in my daily salads, however it also works beautifully in sweet dishes. Quinoa is a gluten free seed that is high in protein, hence a terrific energy source, and has the best nutty flavour. It’s really filling and I often use it as a pasta or rice alternative because it’s lower in calories and less refined. The protein and complex carbs in quinoa help me stay fuller for longer, helping me stabilise my metabolism, which is why this berry breakfast quinoa is such a great recipe to keep you going in the morning.

For serving suggestions and more tips, view recipe at The Loving

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