creamy quinoa porridge in blue ceramic bowls with berries and banana
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5 from 1 vote

Creamy Quinoa Porridge with Flaxseed

Creamy quinoa porridge with flaxseed is my current cool weather breakfast addiction. Using super soft quinoa flakes, this porridge cooks in a matter of minutes and is so deliciously thick. I also add a spoonful of ground flaxseed for a boost of healthy fats, protein and fibre. Gluten free and dairy free.
Course Breakfast
Cuisine dairy free, egg free, gluten free, nut free, vegan, vegetarian
Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes
Servings 1 serve


  • 1/2 cup quinoa flakes
  • 1 tbsp ground flaxseed
  • 1 pinch cinnamon
  • 1/2 cup coconut milk (carton, not canned) or any other milk of choice
  • 3/4 cup water
  • extra milk (or water) to thin out porridge as desired
  • maple syrup to serve
  • toppings to serve


  • Place quinoa flakes, ground flaxseed, cinnamon, 1/2 cup coconut milk and 3/4 cup water in a saucepan. Stir to combine.
  • Cook the porridge over a moderate heat on the stove, stirring gently. The porridge should start to bubble and thicken within 2 minutes. Reduce the heat if it starts bubbling too much. Cook for no longer than 3 minutes. Add a little extra water or milk if the porridge becomes too thick during cooking.
  • Serve the porridge piping hot with a drizzle of maple syrup and toppings of choice.


*Suggested toppings: nuts/seeds, nut butter, tahini, yoghurt, berries, banana. Images accompanying this recipe have berries and pan-fried banana slices on top :)