Quinoa Rice Breakfast (Gluten Free, Dairy Free)

Total Time
Prep 0 mins
Cook 20 mins

A yummy gluten, dairy, corn, egg, yeast, soy, and nut free breakfast. My toddler loves this too.

Ingredients Nutrition


  1. Wash quinoa in a sieve thoroughly by rubbing it between your fingers. (This takes away any of its bitter taste).
  2. Drain well.
  3. Heat a small pot on med-high and dry toast the quinoa until lightly browned. Watching carefully.
  4. Add water, ground cardamom and saffron.
  5. Bring to a boil and reduce heat to med-low.
  6. Cover and cook, stirring occasionally for 15 minutes until cooked (When quinoas tails show).
  7. There still should be some liquid in the pot if not add an additional 1/4 cup water and mix.
  8. Gradually add the rice cereal a little at a time (This is important). Stir after each addition until thoroughly combined.
  9. Remove from heat and stir in honey.
  10. Serve as is or with rice milk.
  11. Enjoy.
Most Helpful

This was such a nice change for breakfast. I had never rinsed quinoa before and my package had recipes that didn't suggest it, but I tried it anyway and would do it again for this recipe. My local grocer doesn't carry cream of brown rice cereal so I used cream of rice cereal. The pinch of saffron was a delight to the eye as well as the palate. I look forward to making this again. Thanks, UmmBinat! Made for Veggie/NA*ME tag game.

mersaydees February 10, 2013

Made my own brown rice cereal by grinding raw long grain rice
in a spice grinder. Used local blackberry honey. I have a difficult time
passing up any recipe with cardamom and saffron. Served with a splash
of plain kefir. Mmmm! Thanks for posting! Reviewed for NA*ME tag. Come play!

COOKGIRl August 16, 2011

Very yummy indeed! I was out of quinoa so used amaranth, which works pretty much the same. Scaled it down to one serving and used only 1 teaspoon honey - delicious, a keeper. Thanks for sharing! Made for Healthy Choices ABC.

Mia in Germany February 27, 2010