High Protein Quinoa Porridge with walnuts and dried apricots

Porridge is great British staple for chilly mornings or high energy days ahead. A great alternative to oats is quinoa; a high protein seed which is incredibly versatile. It is also gluten free so very useful for those with a sensitive digestion or on special diets.

Avoid the flakes and go for the wholegrain variety to get the full benefits in terms of nutrition and fibre. The flakes still have a place though, especially when in a hurry as they are quicker to cook.

Quinoa porridge has a different consistency to oats, so put your expectations aside and enjoy the difference. It is always good to introduce new foods into your diet to ensure exposure to a wider range of nutrients. Plus having a wide variety in the diet reduces the tendency to develop food intolerances.

Prep time: None
Cook time: 20 minutes approx.

Serves 2

  • 160 gms/ 6 oz dried wholegrain quinoa
  • 350 mls/ 15 oz plant milk – we use Hemp Milk for ours.
  • 8 Soft partially re hydrated dried apricots
  • Handful of shelled walnuts


  1. Wash the quinoa first and add to a pan
  2. Add the milk and just bring to the boil. Turn it down to a gentle simmer and cook for around 20 minutes. Check manufactures instructions
  3. When it is cooked it will have swollen and yet still have a slight ‘bite’.
  4. Most but not all of the milk will have been absorbed.
  5. Take off the heat and add the chopped apricots and stir.
  6. Serve and top with the chopped walnuts and a little more milk if required

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