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The Best Quinoa Breakfast Porridge Ever

Quinoa Raisin Porridge

This has to be one of my favourite breakfasts ever!  I simply love it.  It’s a protein power house that will set your day off to a great start.

I’ve made it no secret how much I love quinoa.  Quinoa is actually the seed of a vegetable related to Swish Chard.  It’s naturally gluten free and it won’t spike blood sugar.

But my favourite things… it’s so darn versatile, picks up the flavour of whatever you are cooking, and tastes super yummy! This recipe is a staple for our household!

Quinoa Raisin Porridge

  • 2 & 1/2 cups of unsweetened Almond Milk (I prefer unsweetened Vanilla for this recipe)
  • 1 cup of white quinoa
  • 1/4 cup of raisins (or dried cranberries)
  • 2 Tbsp honey, maple syrup, or agave nectar
  • 1/2 tsp ground cinnamon
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 Tbsp chia seeds
  • 1 Tbsp coconut oil

In a large saucepan, combine almond milk, quinoa, raisins, agave, and cinnamon.

Cover saucepan and bring to a boil.  Once boiling, reduce the heat to a simmer. Cook for 20 – 30 minutes.  Stir occasionally.  Check at the 20 minutes mark.  If the quinoa is tender, it’s done.

In a small bowl, beat the eggs and vanilla. To avoid the eggs scrambling upon adding them to the porridge, they need to be tempered.  To temper the egg mixture, add about a Tbsp or less of the porridge to the egg mixture.  Whisk immediately.  Repeat about 7-10 times.  Make sure to whisk immediately after adding each spoonful of porridge.

Once the eggs are tempered, add the mixture into the quinoa.  Continue to cook on low until it thickens (about 3-5 minutes).

Stir in the chia seeds followed by the coconut oil.  Remove from heat and serve.

We like to top our Quinoa Raisin Porridge with honey, agave, or maple syrup and/or yogurt (coconut, almond, or Greek).

This recipe doubles really well and keeps in the fridge for 3 days.  To re-heat, add a bit more almond milk and stir.  This will re-moisten it perfectly.


What is your favourite way to eat quinoa? Have you tried it for breakfast?

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