Cranberry-Quinoa Breakfast Porridge

a bowl of quinoa ready to be cooked into porridge
Prep Time: 
50 minutes
Number of Servings: 


  • 2 cups vanilla nondairy nut-free milk
  • 1 cup quinoa, soaked for 10 minutes, rinsed, and drained
  • Pinch salt
  • 14 cup maple syrup
  • 12 cup dried cranberries


  1. Heat milk in a medium saucepan over medium heat until warm, about 3 minutes.
  2. Stir in soaked and drained quinoa and a pinch of salt. Decrease heat to medium low, cover, and cook until most of liquid has been absorbed, about 30 minutes.
  3. Remove from heat. Stir in maple syrup and cranberries.


Soaking the quinoa for 10 minutes helps soften the grain and remove its bitterness.

Nutrition Info: 
426 Calories, 13 g Protein, 81 g Carbohydrates, 35 g Total sugars (16 g Added sugars), 6 g Fiber, 7 g Total fat (1 g sat), 283 mg Sodium, ★★★★ Vitamin B2 (riboflavin), Phosphorus, ★★★ Vitamin B6, Folate, Magnesium, ★★ Vitamin B1 (thiamine), Iron, Zinc, Vitamin B3 (niacin), E, Calcium, Potassium


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.