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Breakfast Quinoa

5 from 11 votes

This healthy breakfast quinoa recipe is thick, creamy, high in protein, and a delicious alternative to oatmeal!

Breakfast Quinoa Bowls High Protein

Healthy breakfast quinoa bowls

If you are looking for a change from the usual oatmeal or cold cereal, homemade breakfast quinoa is the perfect solution.

And if you’ve only ever tried quinoa in salad, prepare to fall in love with the creamy texture of these whole grain, hot comfort food breakfast bowls.

The best part is that the recipe gives you unlimited flavor options. So you can try a different variation every day of the week. Breakfast will never be boring again!

Also try these healthy Applesauce Muffins

Vegan Quinoa Recipe with Fruit and Milk

Quinoa breakfast porridge flavors

Apple Cinnamon: Include one finely chopped apple along with the other ingredients. Increase the cinnamon to half a teaspoon.

Peanut Butter: Stir in two tablespoons of peanut, cashew, or almond butter at the very beginning. Top the finished quinoa bowls with mini chocolate chips.

Banana Bread: Add a ripe mashed banana before bringing the quinoa to a boil. Do include the optional cinnamon, and garnish with diced, toasted pecans.

Piña Colada: For a tropical breakfast treat, use coconut milk for the milk of choice. Stir in a half cup of canned pineapple tidbits, and garnish with shredded coconut.

Blueberry Pie: Stir in up to a cup of fresh or frozen blueberries at any point during the cooking process. Strawberries, raspberries, cherries, or other fruit also work here.

Chocolate Brownie: Before cooking the quinoa porridge, add one tablespoon of cocoa powder to the saucepan. Remove the fluffy quinoa from the heat and add a fourth teaspoon of pure vanilla extract and a handful of semi sweet or dark chocolate.

Other Add Ins: Have fun customizing your vegan breakfast quinoa by adding raisins, dried cranberries, chopped dates, ground ginger and nutmeg, chia seeds, hemp seeds, Mediterranean spice blend, rainbow birthday cake sprinkles, roasted walnuts, diced pistachios, or raw cacao nibs.

Readers also love this Brownie Baked Oatmeal

Cooked Yellow Quinoa in a Saucepan

Savory breakfast quinoa recipe

Use unsweetened milk of choice in the recipe below.

Add a cup of raw kale or spinach and three tablespoons of nutritional yeast or Parmesan before heating the quinoa.

Many people top savory quinoa with a fried or poached egg. As a vegan, I like to add black beans, chickpeas, or air fried tofu.

This savory quinoa could easily be served as breakfast for dinner.

Step by step video

Above, watch the breakfast quinoa recipe video

Creamy Quinoa Porridge Recipe

What does quinoa taste like?

Cooked quinoa has a light, slightly chewy, fluffy texture.

If you like oatmeal, chances are high that you will enjoy the taste of quinoa as well.

Its flavor is mild, nutty, and earthy, similar to brown rice or amaranth.

For this nutritious hot cereal recipe, feel free to use yellow quinoa, red quinoa, white quinoa, black quinoa, or tri color quinoa.

Breakfast Quinoa Ingredients (Oatmeal Alternative)

Breakfast quinoa ingredients

The recipe calls for raw quinoa, milk or unsweetened creamer, water, a pinch of salt, sweetener of choice, optional cinnamon, and toppings of choice.

For plant based and vegan breakfast quinoa, try almond milk, soy milk, or oat milk. Or use canned coconut milk for a rich morning meal that tastes like dessert.

Choose your favorite all purpose sweetener. Good options include pure maple syrup, honey, agave, regular sugar, brown sugar, coconut sugar, or date sugar.

For a sweet breakfast quinoa recipe with no sugar, use a sugar free sweetener like xylitol or a monk fruit blend.

Trending breakfast: Healthy Blueberry Muffins

Healthy Breakfast Quinoa With Blueberries

How to make the recipe

Rinse quinoa in a fine colander, then add it to a medium saucepan along with the water, salt, sweetener, and cinnamon.

Bring the saucepan to a boil over medium heat on the stove top.

Once boiling, cover the pan and lower the heat to a simmer. Cook for twenty minutes or until the cooked quinoa is thick and fluffy.

Stir in the milk or cream, increase to medium heat, and stir frequently until it reaches your desired breakfast porridge texture and thickness.

Top as you wish, using any of the ideas above or your own creativity. Serve and enjoy.

Tips for best results

Whether you are making stove top or baked quinoa, it is important to first rinse quinoa in a fine mesh strainer, even if the quinoa is organic.

This step removes a natural coating called saponin, which has a bitter taste and is not well tolerated by some individuals. Removing the saponins by rinsing quinoa under cold water will also remove the soap aftertaste.

How much time it takes to cook quinoa will depend on the strength of your stove top’s simmer option. In general, cooked quinoa should be fluffy after about twenty minutes.

This breakfast quinoa recipe can be eaten hot, warm, or cold. It is entirely your choice.

To feed a family, or for healthy breakfast meal prep, feel free to double the recipe. Store leftovers in a covered container or mason jar in the refrigerator for up to five days. Simply reheat in the microwave or on the stove for an almost instant breakfast.

While you can technically freeze quinoa, the texture will not be as smooth.

Serve with a Pumpkin Spice Latte in the winter or a Frappuccino Recipe in the summer.

Low Calorie Breakfast Hot Cereal Recipe

Nutrition and health benefits

Unlike quick or rolled oats, quinoa is a complete protein, with eight grams of protein per cup and all nine essential amino acids.

It is high in fiber, gluten free, cholesterol free, low calorie, and grain free. (Quinoa is classified as a whole grain, but it is technically a seed.)

With more fiber and protein than brown rice, quinoa is a high protein, energizing breakfast option that can keep you full for hours.

The pseudocereal or pseudograin is a good souse of antioxidants and minerals such as folate, copper, iron, magnesium, zinc, calcium, and potassium. Go with a fortified milk for additional nutrition and protein.

For the reasons above, you will often see quinoa recipes on many health food, weight loss, or Weight Watchers breakfast menus.

Vegan Breakfast Quinoa Recipe
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Breakfast Quinoa

This healthy breakfast quinoa recipe is thick, creamy, high protein, low calorie, and so delicious.
Cook Time 20 minutes
Total Time 20 minutes
Yield 2 servings
5 from 11 votes


  • 1 1/4 cup water
  • 1/2 cup raw quinoa
  • 1/4 tsp salt
  • 1/2 cup milk of choice or unsweetened creamer
  • sweetener of choice
  • optional handful raisins, chocolate chips, shredded coconut, etc.
  • optional 1/4 tsp ground cinnamon


  • The sweetener amount will depend on your tastebuds and whether you use sweetened or unsweetened milk. Add sweetener either before or after cooking.
    To make breakfast quinoa bowls, first rinse and drain the quinoa in a fine mesh strainer. Bring all ingredients except the milk to a boil in a saucepan. Once boiling, turn to a simmer and cover 20 minutes or until fluffy. Stir in the milk or cream, and return to a boil over medium heat, stirring frequently until quinoa reaches your desired texture and thickness. Toppings can be added at any time while cooking or to garnish the finished breakfast quinoa.
    View Nutrition Facts


You may also like this healthy Protein Banana Bread.

Have you made this recipe?

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Published on January 17, 2024

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  1. Maggie says

    I LOVE quinoa for breakfast! I’ve made this version before that cooks in orange juice with spices like anise and cardamon, but I’ve never thought to cook it in almond milk. I’ll try that for sure.

  2. Sheena says

    Hi! This recipe looks great! I will have to try it!

    On another subject, I love to bake but I do not know the science behind it. For example, I don’t know how things react with one another, when to use baking powder/soda, and things like that. I always modify recipes but I would like to be able to create my own sometimes too. So question is, how did you learn these things? Is there a book you studied? If so, please recommend one!


    • Chocolate Covered Katie says

      It’s just been years and years of trial and error… I started out (many years ago) by following others’ recipes. After awhile, I started to get a sense of how much baking soda or baking powder, sugar, and other ingredients are needed in relation to a specific amount of flour.

      As for learning about when/why to use certain ingredients (like leaveners), that also comes with time, as you read cookbooks and tips and tricks… it definitely doesn’t happen overnight. I guess my best advice would be to follow other recipes, read the tips’ section of cookbooks or google any baking questions you might have. Eventually you’ll learn. And I’m still learning as well. There are definitely things I still need practice on :).

  3. Jacki says

    If you make this without the raisins, but with the chocolate chips, do you add them at the end with the vanilla and sweetener? It seems like they would melt if you added them at the time the raisins are added. Thanks, and I can’t wait to try this for breakfast.

  4. Robert Badgett says

    1/4 c. red quinoa (a little more chewy than white)
    1/4 c. steel-cut oats
    1/4 c. oat bran
    1 heaping T. ground flax
    1 T. chia seeds
    1 ripe banana
    a little salt
    1 t. cinnamon (or 2)
    2 c. water (add some later if too thick)
    Put all above in saucepan. Bring to boil.
    Turn down heat to simmer about 30 minutes. Stir often.
    Serves 1 hungry or 2 not so hungry.

  5. Susan says

    I would definitely try quinoa for breakfast. I like being able to have a little variety in my wintertime hot breakfast choices. I much prefer something like this to eggs. Thank you for this post. I’m looking forward to trying this recipe.

  6. satm says

    Thanks for this recipe. Can you tell me if the calorie count includes the raisins, as they are listed as optional. It isn’t noted on the nutritional facts. Thank you.

  7. Sharmila says

    That sounds delicious, but then I saw 50 min for breakfast? And then I didn’t even include preparing time. I don’t have time for that in the morning.. is there any way to make it in less time?

  8. Sara says

    Wow, I’m totally making this once I drag myself out of bed. My only question: if not all of it gets eaten can it be refrigerated for tomorrow and reheated in the microwave?

  9. stephanie says

    FYI: Cooked quinoa freezes great. I use an equal mix of quinoa, amaranth & millet. Quinoa alone, is a bit too strong flavored for me as a porridge. I love the above mix though. I make a big batch on the weekends, then freeze it in single serve cups. I can then add flavorings (berries, nuts, honey, etc) as I need it or set up a bunch of different one in freezer. I love to take it to work & heat it up for a minute or so.

  10. lenia says

    Great way to start your day!Yummy and healthy!
    Happy to have discovered your delicious blog:)
    Drop by my blog if you want to get a taste of greek cuisine!
    Kisses from Greece,dear Katie!

    • Nessa says

      First it doesn’t say on the post that you MUST eat just that as the entire meal. Second if you add chocolate chips or raisins it will be more caloric. Finally yes there really are many people who need smaller breakfasts and don’t require as many calories. Not everyone is a young teen or an exerciser or someone who needs a lot of calories. Especially as you age your metabolism slows down and you require fewer calories. But if you need more you can add some peanut butter or eat something on the side.

  11. Lisa says

    I’ve had quinoa flakes for Breakfast but for some reason not actual quinoa. I don’t see why not now, it looks pretty delicious.

  12. Angela says

    Hey Katie~ I love your blog, and I’ve found it to be as important to maintaining a happy, vegan lifestyle, as Isa’s blog— Just thought you might like to know that quinoa is actually a seed and not a grain! This is why it is referred to as a full protein, and why it is even more magical! This was news to me when I first heard too, but wanted to pass the info along. In answering your question, yes! I will definitely be trying breakfast quinoa! Looks like it might remind me of pastina from my youth~

  13. Noora says

    I’ve only tried quinoa with tuna and chicken. But maybe I’ll try this as breakfast soon! 🙂 My problem is that sometimes I’m too lazy/tired in the morning to make proper breakfast and eat whatnot… Do you think quinoa would work in overnight version? I love overnight oats 🙂

  14. Loella says

    Katie, I’m looking for advice here. We’re potentionally doing a dessert-assignement in school, and I thought it could be fun to at least try suggesting baking something ‘healthy’, playing around with unconcentional ingredients etc. Could you recommend any of your recipes for it? With cheap ingredient that are easy to get, and might trick people into thinking it’s just a normal dessert.

  15. Sarah says

    Green Eggs Cafe in Philadelphia has a pretty good vegan quinoa porridge that my bf loves. He isn’t vegan and he gets the non-vegan version but he loves how much of a healthier version it is than french toast, pancakes, eggs, etc. I like the vegan version (since I am vegan) so this is a spot that we can agree on. I keep telling him I can make it at home but he won’t let me try! Maybe now I can convince him if I have a recipe to show him… 😉

  16. karen says

    Great idea adding the chocolate chips. I eat quinoa for breakfast often. I keep leftover quinoa in the refrigerator. In the morning, I add berries, flax seeds, and almond milk. Microvave it for a couple minutes (longer if the fruit is frozen). Yumm!

  17. Melissa Lawrence says

    My husband and I eat quinoa for breakfast served with some oatmeal, heated almond milk, real maple syrup, berries, and nuts/seeds. It’s amazing! I like the idea of the chocolate chips, but I need to find good tasting non-dairy ones 🙂 Thank you for the recipe, Katie!!

    • B says

      Try Enjoy Life! chocolate chips. They’re dairy free, gluten free, nut free, soy free… and taste great! They recently are producing dark chocolate morsels, too, in addition to their semi-sweet mini chocolate chips and semi-sweet mega chunks.

  18. Alex @ Cookie Dough Katzen says

    Your quinoa is so beautiful! I’ve made breakfast quinoa before and while it was tasty, pretty, it was not! Haha

    I’m not afraid to try most foods, but my parents were very skeptical when I told them about this recipe. To each their own. 😉

  19. Randi says

    I love making breakfast quinoa, but when I boil it in water/milk, it just climbs the sides of the pan like crazy and boils over quick, even when my fire is extremely low. Am I doing something wrong?

    • B says

      Have you ever tried the wooden spoon trick? Apparently, you can prevent boiling over if you simply balance a wooden spoon across the top of the pot. You can look this trick up on YouTube to see what I’m talking about.

  20. Shannon says

    We have quinoa for breakfast all the time but usually with fruit! I’ll have to try it like this. Like I’m gonna turn down chocolate.

  21. betsyI says

    I made this and added some pumpkin puree at the end and it turned out amazing. I don’t know why I never thought to make breakfast quinoa – thanks for the idea!

  22. Kaylee says

    Hi there!

    I just found your site and I’m in love! I am not a vegan but have been wanting to for about the past year, but I have the hardest time with vegetables. I was raised in a household where finishing the meat on my dish was more important than finishing the veggies on my plate and I now suffer from thinking all veggies are gross.
    I’m slowly adding new stuff, but that is not what I’m commenting about!

    I was looking around this site hoping to find a light treat and was surprised that some kind of popcorn treat was no where to be found. Do you not like popcorn? Is some kind of popcorn treat something you would be willing to offer? I used to drizzle chocolate on my fresh popcorn (my parents called me weird), and I would just love to see your take on a vegan, light and fluffy, popcorn treat!

  23. Kellie says

    I love Quinoa and it seems much easier for me to digest. I love oatmeal but it doesn’t seem to like me! Now that fall is here I am going to try some of your yummy pumpkin recipes. I don’t really like sweets, I am a savory girl and will be trying some of your veggie recipes too! Oh and thanks for the tip on the Moophree burgers. I am always on the hunt for a great veggie burger!

  24. Lauren says

    I haven’t had breakfast food for breakfast in soooo long. If I ever start eating grains/quinoa and chocolate again I’d love to try this!

  25. lauren says

    Ok this might be the recipe that makes me rethink Quinoa for breakfast. I have tried it once but without chocolate and it reminded me too much of a savory lunch kind of meal. Chocolate might be the answer!

  26. Tina says

    Can you re-heat that easily? I’m just by myself and if that makes 4 portions I could eat that for 4 days. 🙂 Or I’ll just split the ingredients in half, but since it takes so long to make, I would probably make more and re-heat it in the morning.

    It really looks yummy, kind of like “Milchreis” what we make a lot in Germany and I would love to try this!

  27. Renee says

    My mouth is watering just looking at this! Another awesome addition to the chocolate chips- sprinkle some coconut flakes. You got yourself dessert for breakfast 🙂

  28. Monica says

    I’ve been intrigued by the idea of breakfast quinoa instead of oatmeal and your bowl with the chocolate chips looks amazing for breakfast…or dessert! I love my steel cut oats but I’d be happy to try this.

  29. Rose says

    Katie, why so much salt? Seem excessive to have 31% of your daily allowance at breakfast. I’m not trying to be difficult, but is there a specific reason you chose to add so much?

    • Chocolate Covered Katie says

      Hi Rose,
      I’m not a nutritionist, so please take my comment with a grain of salt (bad pun, sorry)… I think that if you’re healthy and are not eating a lot of processed foods and are taking in a good amount of potassium, then the salt isn’t normally a problem and is actually beneficial in some ways because it keeps your sodium/potassium balance in check. But this is only what I’ve found from my personal experience so please do what works for you.

      • Rose says

        Katie, thanks for your reply. I didn’t know if the extra salt was needed to cook/process the grain or something. I’ll give this a try in the near future sans-salt, I’m sure it will be great with the chocolate chips!

        P.S. I’m now the proud owner of a crockpot thanks to your blog and always looking for more ways to use it 🙂

  30. Katie says

    I thought this was very good, however next time I will cook this with less water and less salt, and less milk and less sweetener 🙂

  31. Dave says

    Never tried it for breakfast and a bit hesitant to. But I guess its good to try new things instead of doing the same old same old.

  32. Steph says

    Hello there! Thanks so much for all of the great recipes! I have a question about the Breakfast Quinoa. When I enter what I used into my nutrition counter the number is way different than yours. My calories for 1/4 of the recipe comes to 310 calories, where yours comes to 177. I did use 1/4 cup of Splenda brown sugar mix instead of the stevia but that only account for an extra 48 calories per serving. Can you please tell me what brand of quinoa you are using and what type of milk? thanks so much! I appreciate it!!! (I do love the taste of this! It is now in my breakfast rotation!!)

  33. Kelly says

    We sometimes have tropical quinoa for breakfast.
    Just add pineapple and shredded coconut along with your cinnamon and vanilla flavorings.

  34. Jonny says

    I’ve never tried quinoa before. But I am getting a little bored with oatmeal. The chocolate chips is a nice touch to it and it just might entice me to try it. Thanks for sharing the recipe.

  35. Nathaly says

    Good morning, I’ve just finish making this recipe but I’ve yet to add the sweetener to it…. since I made it with vanilla almond milk I thought that I might be able to omit it…. To my surprise I found it VERY salty…. and I hate salt …. what did I do wrong?

    • Unofficial CCK Helper says

      If you hate salt to begin with, why are you not cutting back on the salt? Most people don’t hate salt to begin with, so it wouldn’t be too salty, but if you are a salt hater you can easily cut back or omit altogether for the next time.

  36. Lauren says

    My favorite breakfast quinoa is warm and nutty quinoa from 101 Cookbooks. It is so warm and filling. Quinoa is a perfect start to the day!

  37. Carolyn says

    I made quinoa for my family’s Saturday breakfast today. The kids didn’t love it (but they ate it, especially the chocolate chips), but my husband and I thought it was great!

  38. kelly says

    Your quinoa looks so white in the picture- I used regular white quinoa but it is not white like yours. Is raw quinoa different?
    PS- I am not vegan, but I just love your recipes and your blog! You seem like such a sweet, fun person!

  39. Mayon says

    Do you think this would be possible to cook it like oatmeal in the microwave for a quick breakfast or am I leaving in a dream ?

  40. j. says

    This looks great! I had pumpkin spice quinoa for breakfast several mornings last week tasty! Made it with almond milk and topped it with chopped pecans and a drizzle of maple syrup. Definitely got my pumpkin fix for this fall.

  41. Heather says

    We made this as written and ended up with quinoa milk soup. Is it really 4 cups of milk? After adding the milk and cooking for over 30 minutes, the quinoa was very soft, but it wasn’t getting thick. Is it supposed to simmer the whole cooking time? Ours only began to simmer after it had already been cooking for 20 minutes or so.

    • Unofficial CCK Helper says

      If your stove’s “simmer” is too low, you might have to use the “low” for twenty minutes as opposed to the simmer. If it still doesn’t get thick after the allotted time, just take the lid off and bring to a boil then let it cook until it’s thicker. Or put in the fridge uncovered overnight and it will thicken by morning.

  42. Dara says

    I recently re-discovered quinoa (like you, I also used to think I hated quinoa) and tried a Martha Stewart recipe for quinoa, milk, and blueberries. It turned out pretty well. I am used to the sweetness of added sugar from instant oatmeal packets, so it will take some getting used to the more plain flavor of quinoa without processed sugar added to it, but it is healthy, and so it’s worth it. I did have some difficulty cooking with the milk for that recipe. It seems quite easy to burn the milk, resulting in strips of burnt milk skin in the quinoa. Not good! I’m still working on how to avoid this. Quinoa is so healthy and versatile, I love the idea of using it for breakfast.

  43. Thalia says

    I am not a vegetarian or a vegan, but I have recently put on quite a bit of weight and I intend to loose it again. Stuck in a rut on what to eat for breakfast tomorrow I typed “healthy pancakes” into Google. From that moment I have not moved from scrolling through your countless recipes excited to make them! That was at 8pm and it is now 12am. Oops.
    Although I may have to find substitutes for particular ingredients in your recipes (I live in Australia so they’re not all available) I cannot weight to begin my weight loss journey, and it is thanks to you that I am motivated and believe that I can achieve my goals!
    P.S. I will be buying quinoa tomorrow for future breakfasts. This looks amazing!

  44. KK says

    I’ve tried other breakfast quinoa recipes … I didn’t hate them, but I didn’t love them, either. This one I love! The second step of adding some type of milk and cooking it for another 30 minutes made all the difference in the world. I added raisins, but didn’t add any vanilla, sweetener or cinnamon because I prefer unsweetened cereals. Also, I made just 1/4 of the recipe and it turned out just fine….I cooked it with water for just 15 minutes. I cooked it for 30 with milk, but next time would probably do only 25 minutes. Thanks for a great recipe! It will be a regular for me.

  45. Mindy keith says

    Made this this morning! Yummy! Reminds me of rice pudding, but much healthier and I got my protein kickstart:) lover some quinoa! Thanks Katie!

  46. Debbie Cleary says

    When I figured out the points of 1 serving of the breakfast quinoa, using raisins and NO sweetener, it was 8 points per serving
    1 cup uncooked quinoa – 16PP
    4 cups skim milk – 8PP
    3/4 cups raisins – 9PP
    divided by 4 is 8 points each. Without the raisins its 6 points each. you list it as 4 points per serving. how did you get that?

    • Helper says

      She doesn’t add optional ingredients in the count (since they are, we’ll, optional) and I think CCK uses unsweetened almond milk in her calculations since that is what she personally uses.

    • cck says

      Hi Mike,
      As it says in the post, some stoves aren’t as powerful as others… all you should do in that case is cook on low (or even medium) instead of simmer :).

  47. Erica says

    I’ve been wanting to try a quinoa breakfast and I’m glad I tried your version! I scaled it to 1 serving (1/4 cup quinoa) and let it simmer while I cleaned the kitchen. I think since I scalled it down it didn’t need as long to simmer so it was done in 30 min-just enough time to get some morning chores done! I added blueberries and 1/2 banana – Yum!!

  48. Aaron says

    Just found your site. I am eating healthier and trying to lower my cholesterol but miss baking so much! I was so glad to find your website. Now I can keep my love for baking and eat healthy. This is the first recipe that I made from your website and it was SO good. It took about an hour but now I have it for the next four days! It tasted like dessert for breakfast and it is good for me!!! Can’t beat that! Also, my first time having quinoa for breakfast. I am sold!!! Definitely going to make again! Thank you!

  49. Patty says

    Made this for breakfast this morning, using unsweetened coconut milk. I included the cinnamon, but left out the raisins and chocolate chips. I used a little Stevia in the Raw, although I’d probably just rely on fruit or raisins for sweetness next time.

    However, I would leave the salt out next time or just add a little at the end if needed – this batch is too salty for my taste.

    Four servings turned out to be a little over a cup each. I put the recipe into My Fitness Pal and it was 220 calories per serving.

  50. Myrna Gonzalez Childress says

    I’m curious. Why does this recipe require so much water? I usually cook my quinoa in 1.5 cups of water. I was wondering if it was a type-o.

  51. Carys Griffith says

    Hi, this recipe looks amazing and i was just wondering what the measurements would be for one? Thanks!
    Love your recipes, has your basic chocolate oatmeal today, it was lovely. 🙂

  52. ChrissyD. says

    This is such a great recipe! In the mood for some hot cereal and this recipe will hit the spot.
    Do you have any recipes with seaweed?
    You are so amazing Katie! Absolutley love u! Thanx for all the fun recipes and great info!

  53. Nonie says

    A bit late to the party, here. Anyway I had this wonderful cold breakfast pudding at a cafe in Sydney Australia with rice and quinoa (one was black…maybe the rice?) and various seeds and nuts. It was finished with a blob of yogurt, fresh strawberries. I loved it and can NOT find a recipe of any sort to try and make this for myself. I’m dying to get something similar. Any help for me?

  54. Yvette says

    Tried this this morning and it’s been cooking for an hour and it’s still soup. I made it exactly as it’s stated and exact liquid amounts. If I had used half the milk amount it would be perfect. Doesn’t look like your picture at all. Sorry usually your recipes are no fail but this one is a major fail!!

    • Unofficial CCK Helper says

      It specifically says in the recipe that if yours is still liquid, you just need to cook longer. Or you can put it in the fridge and it will magically thicken overnight. Please report back with results when you do this.

  55. Rudi says

    last night i cooked my quinoa (i regretted not using almond milk rather than water) and after it was done, I swirled in honey, cinnamon, and a few Trader Joe’s semi-sweet chocolate morsels. The next morning, i added some greek yogurt, craisins, pecans, pumpkin seeds, and fresh raspberries. It was a delicious breakfast.

  56. bob says

    “Some ovens are not as powerful – in these cases, simply heat at a higher power or for a longer amount of time.” Do you mean some stoves are not as powerful?

  57. Charlotte says

    I just made this for dinner! I know it’s “breakfast quinoa”, but I was craving something sweet and I didn’t want to wait until morning. I added cardamom, nutmeg and coconut butter and it was really incredible. I think I might just like it more than oatmeal!

  58. SuziCat says

    Katie – darling – I love you, and I’m sure your recipe is delicious, but – WHOOOO is going to spend 30 minutes cooking breakfast?!? I’d LOVE to see this recipe revamped using a crockpot – you know, one of those tiny ones – so it would be a more realistic breakfast option. And how well does it reheat when you’re only cooking for one?

  59. Rhian says

    I made this recipe this morning with left over quinoa, I made it as suggested but cut the raisins and stirred in some peanut butter and vanilla yogurt just before serving. I was really impressed how creamy and fluffy the quinoa turned out, just like oatmeal consistency. I was a bit concerned it wouldn’t work after reading a couple of comments but it was perfect!

  60. Linda W says

    Has anyone tried to make “overnight quinoa.” Like overnight oatmeal. Sure would reduce the hands-on time.

  61. Julie says

    Yup, I’d eat quinoa porridge for breakfast ! I’ve already reheated leftover quinoa with milk & raisins and called that breakfast. But wow, chocolate chips…have to try that! Yum.

  62. alainore stallard says

    Yes, will definitely be trying quinoa for breakfast! I’m thinking this would also be a great evening snack, maybe stir some peanut butter into the quinoa and sprinkle chocolate chips on top.

  63. laura says

    Have you ever made quinoa in a rice cooker. I just got a new rice cooker and it works great for steele cut oats, now im wondering about quinoa.

  64. Katie Windom says

    I have used several recioes for Breakfast Quinoa and this is by far my favorite! There are endless possibilities on how you chose to serve it. It is an instant comfort! This morning I added cacoa and it tastes like Chocolate Malt O Meal, but gluten free and guilt free!

  65. Hillary says

    Hi Katie,

    I usually love your recipes, but this one didn’t work for me! I had the same problem as many other commenters… It’s been cooking for over an hour (I even brought it back to a boil and took off the lid) but is still a soupy consistency. I’ve never before had an issue with a low-powered stove. In fact, the quinoa is now so overcooked that you can no longer distinguish individual quinoa seeds. It is all mush, almost liquefied. Nothing like your picture. I’m sorry for the negative review, but I think something is wrong. Maybe different quinoa brands require different liquid ratios? I’m just sad that I used the last of my favorite almond milk for this. 🙁

  66. Heather says

    Well I tried making this this morning and it was a flavourless goop even with the vanilla, cinnamon and chocolate chips! I am a huge fan of quinoa but I guess not for breakfast.

  67. Mary Ortwine says

    I love your recipes, especially the different versions of banana breads. I always have some in my freezer.

    I will be trying this quinoa as it sounds yummy.

    You always have such great suggestions for additions to the recipes. Is there some way you can make those suggestions printable?


  68. Sharon says

    5 stars
    This breakfast quinoa idea is brilliant! It was our first time ever having quinoa cold and sweet, and the kids loved it!

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