Quinoa Porridge with Maple and Brown Sugar

(from dhana88’s recipe box)

Permalink at: http://theshiksa.com/2012/05/15/quinoa-porridge-with-maple-and-brown-sugar/

To Make Pareve/Dairy-Free: In the place of regular milk, substitute almond milk, soy milk, or light coconut milk (ex. So Delicious or Silk brands- do not use canned). Heat milk substitute as directed above, heating slowly and stirring constantly to prevent scorching. I have tested the milk substitutes listed in this recipe with good results; I have not tried it with rice milk or any other alternatives.

Source: The Shiksa in the Kitchen (from RecipeThing user kylerhea)

Categories: Breakfast, Healthy, July2012, Quinoa, Whole Grains


  • 1 cup quinoa
  • 2 cups milk, plus more for serving (pareve dairy-free milk subs below)
  • 1/4 tsp salt (optional)
  • 2 tbsp brown sugar, plus more for serving
  • 2 tbsp maple syrup
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 cup chopped nuts (pecans, almonds, or walnuts - optional)


  1. Rinse the quinoa in a fine mesh sieve under running water for a few minutes. Shake gently to drain. Some brands of quinoa does not need this initial rinse— the packaging should say if it is required or not. If you bought your quinoa from a bulk bin, go ahead and rinse to be safe. Rinsing gets rid of any residual natural bitterness on the quinoa seeds. In a medium saucepan with a heavy bottom, pour 2 cups of milk. Turn heat to medium. Stir constantly with a wooden spatula, wooden spoon, or whisk. Gently scrape the bottom of the pan periodically till the milk begins to bubble and simmer. This will take several minutes. Do not raise the temperature of the milk, and be patient— trying to heat the milk too quickly will result in scorching. Once the milk simmers, pour in the drained quinoa and the salt; stir till combined with the milk. Allow the quinoa to come to a gentle boil. Cover the pan with the lid vented slightly and reduce heat to low. Let the quinoa cook at a low simmer for 10 minutes covered by the vented lid. Remove the lid of the pan. Stir in 2 tbsp brown sugar, maple syrup, and cinnamon. Recover the pan with the lid, vented again, and let the quinoa simmer on low for about 10 more minutes. Check and stir periodically till most of the liquid is absorbed and quinoa is tender. Reduce heat to low if quinoa appears to be simmering too quickly. Do not let the quinoa get overly dry or scorched; add additional milk if it becomes too dry before it’s tender. When fully cooked, the porridge should have a consistency somewhere between oatmeal and cream of wheat. Remove from heat and stir in the vanilla extract. Pour the cooked quinoa porridge into bowls; this recipe will make 4 small child servings or 2 large adult portions. Sprinkle on additional brown sugar, chopped nuts, and/or warm milk to taste.

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