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Iconic Health: Quinoa Porridge

Quinoa Porridge

After talking with my client this week about getting into the habit of cooking once, eating twice (at least!), to save time in the kitchen during the week, I was inspired to blog about Quinoa porridge.

Because I am one of those people that just doesn't have time to cook fresh everyday of the week, but refuse to eat out often, I have gotten into the routine of taking one day a week, usually Sunday or Monday, to go grocery shopping and then prepping and cooking for the next few days. One of the things I almost always make a bunch of is a whole grain. I will make a double portion of either brown rice or quinoa, have some with dinner that night, and then save the rest as a base for at least two to three meals later in the week. This week I made quinoa. I had it with veggies and grilled chicken for dinner the other night, and this morning, I used it to make a yummy quinoa porridge for breakfast. Just what the doctor called for on this chilly fall morning. It hit the spot. Here's a quick recipe:

1 cup cooked quinoa

1 cup almond milk

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tablespoon vanilla extract

sweetener to taste (I used raw stevia)

1/2 banana

combine quinoa, almond milk (or milk or any milk substitute), cinnamon, nutmeg, vanilla extract, and sweetener of choice to a sauce pan. Heat until warm throughout. Add banana and/or toppings of your choice. Ideas could be dried fruit, nuts, seeds, coconut oil/flakes, cacao nibs/powder, etc...

This recipe is vegan (if you don't use honey or real milk), gluten free and ready in minutes, Enjoy!


Renee Koczkodan

Certified Holistic Health Coach

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