Quinoa Flakes: Quinoa flakes are not interchangeable with quinoa seeds – quinoa flakes behave like instant oats and cook up in much less time than raw quinoa seeds. I do NOT recommend that you substitute it with quinoa seeds. If you do so, note that you will require a much longer cooking time, and even more milk and water for the porridge to reach its desired creamy consistency.

Sugar: I used white granulated sugar in this case, but feel free to use brown sugar or coconut sugar if you prefer. Add until sweet enough to taste.

Ground Cinnamon: I like adding ground cinnamon for extra flavor and natural sweetness. It also adds some color to the porridge. However, if you don’t like cinnamon, feel free to leave it out.

Almond Milk: I like using my 5-minute homemade almond milk for this creamy quinoa porridge recipe. However, feel free to use another non-dairy milk such as cashew milk, rice milk, sunflower milk, coconut milk or soy milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.

Toppings: I highly recommend topping this delicious porridge with fresh fruit (such as berries, bananas, or even mango and kiwi), quinoa flakes and a sprinkle of cinnamon, along with a generous drizzle of maple syrup. However, you can also top it with granola or chopped nuts for extra crunch.

Storing: To store the quinoa porridge, let it cool completely before transferring to an airtight container and store in the refrigerator for up to 5 days. You can eat it cold or heat it up in the microwave for a few minutes before eating.