This Quinoa Porridge with Blueberry Compote is a simple way to enjoy summer’s berries in a protein-packed breakfast bowl, served warm or cold.
Summer breakfasts for me are a perfect opportunity to enjoy the season’s fresh berries. I wait all year for these little jewels to lower in price at the grocery store, and stock my freezer for smoothies when I find a good deal.
I recently picked up a ton of fresh blueberries at my favorite farmers’ market in Berkeley, and poured them into a paper bag that I dipped my hands into the whole way home. After plenty of samples, I was finally able to create a recipe with them beyond just popping the jewels into my mouth for snacking.
- ½ cup dry quinoa
- 1 tablespoon coconut oil, or other neutral-tasting oil
- 2 cups unsweetened plant-based milk
- ½ cup water
- Pinch of salt
- 1 tablespoon maple syrup
- 1 cup fresh blueberries, rinsed
- 2 tablespoons water
- ½ teaspoon vanilla extract
- Garnish with fresh blueberries, sliced banana, additional maple syrup and milk to taste
- Place dry quinoa and coconut oil in a pot over medium heat to toast the quinoa. Stir as the oil melts, coating the quinoa, and continue cooking for 4-5 minutes until the quinoa is fragrant and warm.
- Pour in milk of choice, water, a pinch of salt and stir to combine. Reduce the heat to low, cover the pot, and allow the quinoa to cook for 20 minutes.
- While the quinoa is cooking, add blueberries and water to a saucepan. Cook the mixture for about 5 minutes on medium heat, using a silicone spatula or back of a spoon to coax some of the berries to burst. Stir in the vanilla extract once about half of the berries have burst and there is plenty of liquid in the sauce pan. Remove it from the heat and allow the compote to cool.
- Remove the lid to the quinoa and stir in maple syrup. Add additional milk (1/4 cup at a time) to thin the recipe if desired, and cook for an additional 3-5 minutes until the quinoa seeds are plump and creamy.
- Divide the quinoa into 2 portions and top with the blueberry compote, fresh berries, banana, additional maple syrup and milk to taste. Serve warm or cold.
I love mixing up morning oatmeal by making it with quinoa, a seed with a higher protein content than oats (1 cup of cooked quinoa provides ~8 grams of protein, compared to ~5 grams in cooked oatmeal). Toasting the quinoa with oil as our first step enhances the nuttiness of the quinoa seeds, and adds additional staying power to our breakfast bowl – thanks to the added fat.
I have left the compote unsweetened, since I use maple syrup in the quinoa recipe. Berries, at their peak season, really need no support from additional sugar. Adjust as needed depending on their sweetness!
Looking for more oatmeal recipes for your breakfast? Try my Green Tea Oatmeal or Oatmeal Breakfast Smoothie – both personal favorites!
Be well,
Marisa
Sawyer says
I’ve tried quinoa porridge before and I didn’t really like it but this is so appealing I think I’ll have to give it another go! I love porridge with a lot of other types of grains (or pseudograins, whatever) but for some reason quinoa just didn’t do it for me.
Marisa says
Hope you enjoy this version better, Sawyer!
Tara | Treble in the Kitchen says
Mmmmm I have actually been thinking of making a berry compote of sorts for a baked oatmeal I may bring to a weekend friend gathering! Your recipe looks fab and CONGRATULATIONS!!! 🙂
Marisa says
Thanks, Tara! Hope this inspired you to use some blueberries!