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Joanna BROWN

Rejoice Nutrition Wellness

Maple, Pecan Quinoa Porridge

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I love nothing more than a warm bowl of quinoa porridge on a cold winters morning. I grew up on the traditional bowls of white porridge that was far from appetizing and delivered little nutritional value. Quinoa was known as “the gold of the Incas” due to the belief that this seed provided the Inca warriors power and stamina. If you have not yet tried this powerful seed discovered over 4,000 years ago this is a great way to enjoy it.

Quinoa provides twice as much fiber as other grains and contains all its essential amino acids making it a complete protein. Quinoa also contains a high amount of minerals such as Iron, Manganese, and Magnesium which support our skeletal and cardiovascular system. Lysine is also found in this superfood that aids the tissue growth and repair. Vitamin B’s are plentiful in quinoa which supports our energy, mood, and ability to manage stress during the day ahead making it a perfect way to start your day.

Quinoa is very versatile in that it will take on the flavor profile you give it, allowing quinoa to be both sweet or savory. This also means it’s a great way to keep your breakfast porridge interesting by swapping out different nuts milks, selecting fruits of the season, changing spices, nuts and seeds will keep your mornings interesting. and is a not only is quinoa a Quinoa is a complete protein

Finally, what I love about quinoa porridge is it is a great make-ahead breakfast. You can make a larger batch on the weekend (I double or triple the recipe below) and divide the mixture into 1/2-1 cup glass containers, sprinkle on your toppings, secure the lid and it will keep in the fridge for 3-5 days. I am a big fan of breakfast recipes that can set you up for success so you never miss a breakfast.

Maple, Pecan Quinoa Porridge

Warm quinoa porridge is a great make-ahead breakfast full of complete protein and fiber.
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 people


  • 1 cup quinoa
  • 2 cups almond milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tbsp pecan slices
  • 1.5 tbsp maple syrup reserve 1 tsp for the top.
  • 1/2 cup pear, slices


  • Place quinoa and almond milk into a medium saucepan and bring to a boil. Reduce the heat to low, place the lid on and let simmer for 15 minutes until the milk has been absorbed.
  • Mix in 1 tbsp maple syrup, cinnamon, and vanilla.
  • Scoop into bowls, top with sliced pear, pecans, and the reserved tsp of maple syrup. If you like a more liquid porridge, pour additional milk on top till you achieve you desired consistency.


Will keep in the fridge for 3-5 days in an air-tight glass container.

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