Pumpkin Quinoa Porridge

Prep: 5 mins
Cook: 12 mins
Serves: 2-4


1 cup dry quinoa rinsed and drained
1 and ½ cups almond milk, divided (nut allergy: use coconut milk)
½ cup pumpkin puree
1 teaspoon cinnamon
½ teaspoon ginger
⅛ teaspoon cloves
⅛ teaspoon sea salt
2 tablespoons ground flaxseeds
2-3 tablespoons raw honey or maple syrup, more as desired
¼ cup chopped walnuts
Optional: 2 tablespoons coconut flakes


  • In a pot, add 1 cup of water and 1 cup of almond milk.
  • Bring to a boil and add the quinoa, pumpkin puree, cinnamon, ginger, cloves and salt.
  • Turn down the heat to a simmer and cook for 10-12 minutes or until the liquid has evaporated.
  • Once the liquid has evaporated, take off the heat and stir in the ground flaxseeds.
  • To serve, place some of the porridge in a bowl and add about ¼ cup almond milk or desired amount.
  • Top with the walnuts, honey or maple syrup and coconut if using. Enjoy!

Source: https://foodbabe.com/pumpkin-quinoa-porridge/