Quinoa Porridge with Maple Syrup and Maple Flakes

Adapted from “Dirty Food” by Carol Hilker


2 cups milk (or almond milk, rice milk, light coconut milk or vanilla almond milk)

1 cup quinoa

1/4 teaspoon salt

3 tablespoons maple flakes

2 tablespoons maple syrup

1/4 teaspoon cinnamon

1 teaspoon vanilla extract

Chopped nuts and fruit, to serve (optional)


Pour milk into a medium sauce pan and heat over medium-low. Stir constantly with a wooden spatula, wooden spoon or whisk, gently scraping the bottom of the pan periodically. Cook until milk begins to bubble and simmer, about 5 to 10 minutes.

Add quinoa and salt, and stir until combined. Let mixture come to a slow boil. Cover pan, leaving the lid slightly ajar to vent, and reduce heat to low. Cook on a low simmer for about 10 minutes, then remove lid and stir in maple flakes, maple syrup and cinnamon.

Place lid loosely back on saucepan and let mixture simmer on low for another 10 minutes. Check and stir occasionally until most of the liquid is absorbed and quinoa is tender. Reduce heat if quinoa appears to be simmering too quickly; add additional milk if it becomes too dry before it becomes tender. When done, the mixture should look like a cross between porridge and cream of wheat. Remove from heat, add vanilla and stir. Dish into two big bowls or 4 little bowls and add chopped nuts and fruit, if desired.

Serves: 2 to 4

Dori Ross