Quinoa is often thought of as a supper side dish, but it makes perfect breakfast fare, too. Quinoa porridge with cinnamon and raisins is rich in fiber and high-quality protein to start your day in a hearty way.
If you’re new to quinoa: This ancient supergrain seems like an established staple in the plant-based world, but here, for those who have yet to discover it, are a few basics. See this site’s full Guide to Quinoa and more Easy Quinoa Recipes.
- Quinoa (pronounced KEEN-wa) is an ancient food indigenous to the South American Andes. It was introduced to the American natural foods market in the 1980s.
- Quinoa is considered a superfood for its vitamin and mineral profile. Botanically, it’s more of a seed than a grain.
- You can use it as a bed of grain for vegetable or bean dishes as a change of pace from rice; to stuff winter vegetables, especially hard squashes; to make pilafs; and for delicious tabbouleh-style salads
- The most common variety of quinoa grain is a kind of yellowish-tan, but red and black varieties are now available as well. They cook up the same way and taste pretty much the same as well; their appeal is mainly visual. Sometimes you can purchase a mix of all three colors.
- Quinoa cooks quickly and easily — use a ratio of liquid to grain of 2 to 1 (like 2 cups water or broth to 1 cup quinoa).
Recipe is from Easy Vegan Home Cooking by Laura Theodore © 2022. Published by Hatherleigh Press, February 2022. Photo credit: Laura Theodore. Reprinted by Permission.
Available wherever books are sold or directly from Laura Theodore (signed copies!)
Laura Theodore is a recognized public television personality, 3-time TASTE award winning vegan chef, cookbook author, podcast radio host, and award-winning recording artist. Tune in for the latest season of Laura’s vegan television show, Jazzy Vegetarian, airing nationally on the Create Network (check local listings) and listen to The Laura Theodore Podcast on Apple Podcasts. Visit Laura on the web at Jazzy Vegetarian.
- 2¼ cups water
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 to 3 tablespoons raisins
- ¼ teaspoon ground cinnamon, plus more for serving
- 1 tablespoon vegan buttery spread (optional)
- Plant-based milk, for serving
- 1 tablespoon maple syrup, for serving
- Combine the water, quinoa, raisins, and cinnamon in a medium-sized saucepan and bring to a boil over medium heat. Decrease the heat to low, cover, and simmer for 16 to 18 minutes, until the water is absorbed, and the quinoa is very soft.
- Remove from the heat and stir in the optional vegan buttery spread, if desired. Cover and let stand 5 minutes.
- Spoon the quinoa into cereal bowls and sprinkle with more cinnamon. Serve hot, with plant-based milk and maple syrup on the side, if desired.
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