Total Time
Prep 2 mins
Cook 35 mins

Tasty & Healthy option for breakfast - can use soy milk or almond milk. Our preference is almond milk


  1. Add quinoa & water to a small pot and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until most of the water has been absorbed.
  2. Add vanilla almond milk & dried cranberries and simmer uncovered for an additional 10 minutes .
  3. Let sit, covered for 10 minutes before serving. The porridge will thicken during this time.
  4. If you like, drizzle with maple syrup before serving.
Most Helpful

I liked this quite well. The looser consistency was nice. I think I would add a pinch of salt next time, as it was just a little flat, although we did enjoy it. I used vanilla almond milk instead of the soy, and added about 1/2 cup of dried mixed berries. I make this in the rice cooker, which worked perfectly - and no worries about the pan scorching, something I am, alas, prone to.

duonyte October 29, 2011

Made a recipe-&-a-half for the 2 of us (I enjoy large bowls of cereal, so . . .) & that worked out just fine! Also made the recipe as given & thoroughly enjoyed the cranberries (actually used a whole cup of 'em)! This is certainly a recipe worth making again! Thanks for sharing it! [Made & reviewed in Healthy Choices ABC recipe tag]

Sydney Mike September 15, 2011

MMM, used vanilla almond milk in place of soy and added 1/4 cup cranberries instead to 1/2 cup. Yummy. Quiona is very high in minerals and protein for its size.

annettesarah August 04, 2011