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 option. With a rich coconut milk base and warming cinnamon, it’s both satisfying and easy to prepare. Topped with fresh or frozen fruit and crunchy pecans, it’s a delightful start to any day.

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 to low and simmer for about 12-15 minutes, stirring occasionally. Add splashes of water if needed to reach your desired porridge consistency.
3. Step 3: Once the quinoa is cooked and creamy, divide the porridge evenly between two bowls.
4. Step 4: Top each bowl with raspberries, chopped mango, chopped pecans, and coconut shavings before serving.

Tips & Variations

• For extra creaminess, stir in a little more coconut milk or a splash of almond milk just before serving.
• Try swapping maple syrup for agave nectar or brown rice syrup depending on your sweetness preference.
• Use other seasonal fruits like blueberries or sliced bananas for variety.
• Toast the pecans lightly in a dry pan for more flavor and crunch.

Storage

Store any leftover quinoa porridge in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water to loosen the texture as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked quinoa instead of uncooked?

Yes, you can use cooked quinoa. Simply heat it with coconut milk, maple syrup, and cinnamon, stirring until warm and creamy. You may need less cooking time and possibly extra liquid to achieve the porridge consistency.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free, and this recipe uses gluten-free ingredients, making it suitable for those with gluten sensitivities or celiac disease.

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

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★★★★★

5 from 121 reviews

This 20-Minute Creamy Quinoa Porridge is a comforting and nutritious vegan breakfast option. Made with quinoa simmered in full-fat coconut milk, sweetened with maple syrup, and flavored with cinnamon, it offers a rich and creamy texture. Topped with fresh or frozen raspberries, mango, crunchy pecans, and coconut shavings, it’s a delightful and wholesome way to start your day.

• Author: Marco
• 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

Scale 1x2x3x

Quinoa Porridge

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

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 medium saucepan, combine the uncooked quinoa, full-fat coconut milk, maple syrup, and cinnamon. Stir to mix the ingredients evenly.
2. Simmer the Quinoa: Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 12-15 minutes, or until the quinoa is fully cooked and has absorbed most of the liquid. Add splashes of water if necessary to adjust the porridge to your desired consistency.
3. Serve with Toppings: Divide the creamy quinoa porridge evenly between two bowls. Top each serving with fresh or frozen raspberries and chopped mango. Finally, sprinkle the chopped pecans and coconut shavings on top for added texture and flavor.

Notes

• Use rinsed quinoa before cooking to reduce any bitterness.
• Adjust maple syrup quantity according to your preferred sweetness.
• For a thinner porridge, add extra water or coconut milk while simmering.
• This recipe can easily be doubled to serve more people.
• Feel free to swap toppings according to seasonal fruits or nuts you have on hand.
• Leftover porridge can be refrigerated and gently reheated with a splash of plant-based milk.

Keywords: quinoa porridge, vegan breakfast, coconut milk porridge, creamy quinoa, healthy breakfast, gluten free, dairy free, plant based