Winter Quinoa Porridge

Serving Size: 4

This Winter Quinoa Porridge is a most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.


  • 1 cup quinoa, dry
  • 1 cup frozen, chopped rhubarb
  • 1.5 cup frozen, wild blueberries
  • small pinch of kosher salt
  • dash of freshly ground nutmeg
  • 0.5 tsp vanilla extract
  • 0.5 tsp alma powder (optional)
  • 1 Tbsp lemon juice
  • 2 Tbsp maple syrup
  • 2 Tbsp peanut butter
  • 0.75 cup non-dairy milk
  • 0.5 cup nut/seed mixture, chopped (used pecans, walnuts, sunflower seeds and sesame seeds)
  • 0.5 pomegranate, seeded (about ½ cup of seeds)


  1. Bring a medium pot of water to boil with the quinoa. Reduce to a simmer and cook for about 15 minutes, uncovered. Drain all the water from the pot, leaving the quinoa.
  2. Meanwhile, over medium heat, toast the nuts and seeds in a sturdy frying pan until fragrant, about 3-5 minutes.
  3. Add all the remaining ingredients to the quinoa, including the nuts and seeds, but excluding the berries. Stir well until the peanut butter is completely incorporated.
  4. Now, add the berries and over low, heat the porridge until the berries are warm.
  5. Serve with an additional splash of non-dairy milk and/or maple syrup.

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