20-Minute Creamy Vegan Quinoa Porridge with Raspberries and Mango Recipe

Introduction

This 20-Minute Creamy Quinoa Porridge is a comforting and nutritious vegan breakfast perfect for starting your day with wholesome energy. Made with protein-packed quinoa and rich coconut milk, it’s naturally sweetened and topped with fresh fruit and crunchy nuts for added texture.

Ingredients

• 1/2 cup uncooked quinoa
• 1 can full-fat coconut milk (400 ml)
• 2 tsp maple syrup or to taste
• 1 tsp cinnamon
• Splashes of water if needed
• For topping:
• 1/2 cup raspberries, fresh or frozen
• 1/2 cup mango, fresh or frozen, chopped
• 1/4 cup pecans, chopped
• 2 tbsp coconut shavings to sprinkle

Instructions

1. Step 1: In a saucepan, combine the uncooked quinoa, coconut milk, maple syrup, and cinnamon.
2. Step 2: Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 12 to 15 minutes until the quinoa is cooked through and creamy. Add a splash of water if needed to reach your desired consistency.
3. Step 3: Divide the cooked quinoa porridge between two bowls.
4. Step 4: Top each bowl with raspberries, chopped mango, pecans, and a sprinkle of coconut shavings before serving.

Tips & Variations

• Use almond or oat milk instead of coconut milk for a lighter version, though it will be less creamy.
• Swap the fruit toppings with seasonal favorites like blueberries or sliced bananas.
• Add a tablespoon of chia seeds during cooking for extra fiber and texture.

Storage

Store leftover quinoa porridge in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water or plant-based milk to loosen the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this porridge ahead of time?

Yes, you can prepare the porridge the night before and store it in the fridge. Reheat it in the morning with a little extra liquid for a quick and easy breakfast.

Is quinoa porridge gluten-free?

Yes, quinoa is naturally gluten-free, making this porridge a great option for those with gluten sensitivities or celiac disease.

20-Minute Creamy Vegan Quinoa Porridge with Raspberries and Mango Recipe

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★★★★★

4.6 from 681 reviews

This 20-Minute Creamy Quinoa Porridge is a delicious and nutritious vegan breakfast option, featuring tender quinoa cooked in rich coconut milk and sweetened with maple syrup and cinnamon. Topped with fresh or frozen raspberries and mango, crunchy pecans, and coconut shavings, this porridge offers a perfect balance of creamy texture and refreshing fruitiness in every bite.

• Author: zara
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

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Quinoa Porridge

• 1/2 cup uncooked quinoa
• 1 can full-fat coconut milk (400 ml)
• 2 tsp maple syrup (or to taste)
• 1 tsp cinnamon
• Splashes of water (if needed)

Toppings

• 1/2 cup raspberries (fresh or frozen)
• 1/2 cup mango (fresh or frozen, chopped)
• 1/4 cup pecans (chopped)
• 2 tbsp coconut shavings (to sprinkle)

Instructions

1. Combine Ingredients: In a saucepan, add the uncooked quinoa, full-fat coconut milk, maple syrup, and cinnamon. Stir the mixture gently to combine all ingredients evenly.
2. Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a boil. Watch closely to prevent it from boiling over.
3. Simmer Quinoa: Once boiling, reduce the heat to low and let the quinoa simmer uncovered. Cook for approximately 12-15 minutes, stirring occasionally to prevent sticking, until the quinoa is tender and the porridge has thickened to your desired consistency. Add splashes of water as needed if the porridge becomes too thick.
4. Divide and Top: Remove from heat and divide the creamy quinoa porridge evenly between two serving bowls. Top each bowl with fresh or frozen raspberries, chopped mango, chopped pecans, and a sprinkle of coconut shavings for added texture and flavor.
5. Serve and Enjoy: Serve the porridge warm for a comforting and nourishing breakfast that’s vegan and packed with wholesome ingredients.

Notes

• You can use either fresh or frozen berries and mango, depending on availability and preference.
• If you prefer a thinner porridge, add a little more water or coconut milk during cooking.
• Maple syrup can be adjusted to taste for more or less sweetness.
• For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower seeds.
• This porridge stores well in the fridge for up to 2 days and can be reheated with a splash of plant-based milk or water to loosen consistency.

Keywords: quinoa porridge, vegan breakfast, creamy porridge, coconut milk, maple syrup, quinoa recipe, healthy breakfast, gluten free, dairy free