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Lemon-Blueberry Quinoa Porridge

Photo: Greg Dupree; Styling: Caroline M. Cunningham


Hands-on time 15 mins
Total time 30 mins
Yield Makes 4 servings
Carolyn says: "Quinoa, a nutty seed packed with protein, is great for breakfast. Its firm texture is perfect in this creamy porridge."


  • 1 1/2 cups cups almond milk*
  • 1 cup uncooked quinoa
  • 1 cup water
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon table salt
  • 1 cup fresh blueberries
  • 4 tablespoons chopped toasted almonds
  • 8 tablespoons almond milk
  • 2 teaspoons light brown sugar
  • 2 teaspoons loosely packed lemon zest

Nutrition Information

  • calories 252
  • fat 7.1 g
  • protein 8 g
  • carbohydrate 39.7 g
  • fiber 5.3 g

How to Make It

  1. Stir together 1 1/2 cups almond milk*, uncooked quinoa, water, granulated sugar, ground cinnamon, almond extract, and salt in a medium saucepan, and bring to a boil over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed. Spoon into 4 bowls; top each with 1/4 cup fresh blueberries, 1 Tbsp. chopped toasted almonds, 2 Tbsp. almond milk, 1/2 tsp. light brown sugar, and 1/2 tsp. loosely packed lemon zest.

  2. *Low-fat milk may be substituted.

The Slim Down South Cookbook, Oxmoor House, 2013