Lemon-Blueberry Quinoa Porridge

Lemon-Blueberry Quinoa Porridge Recipe
Photo: Greg Dupree; Styling: Caroline M. Cunningham


Carolyn says: "Quinoa, a nutty seed packed with protein, is great for breakfast. Its firm texture is perfect in this creamy porridge."


Makes 4 servings

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 30 Minutes

Nutritional Information

Calories 252
Fat 7.1 g
Protein 8 g
Carbohydrate 39.7 g
Fiber 5.3 g


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


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.

*Low-fat milk may be substituted.


Carolyn O'Neil,

The Slim Down South Cookbook, Oxmoor House, 2013

January 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note