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Quinoa and Buckwheat Porridge

Quinoa and Buckwheat Porridge

A nutrient-dense, gluten-free breakfast porridge combining quinoa and buckwheat with warm spices, customizable with your favorite toppings.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine International (Gluten-Free)
Servings 4 servings
Calories 280 kcal

Ingredients
  

  • 1/2 cup quinoa
  • 1/2 cup buckwheat groats
  • 2 cups water or almond milk
  • 1/4 cup chia seeds
  • 1/2 teaspoon cinnamon (optional)
  • 1 tablespoon maple syrup or honey (optional)
  • A pinch of salt
  • Fresh fruit (e.g., bananas, berries) for garnish
  • Nuts/seeds for garnish (e.g., almonds, walnuts, pumpkin seeds)

Instructions
 

  • 1.Rinse Grains: Thoroughly rinse quinoa and buckwheat.
    2.Cook: Combine grains with water and milk in saucepan. Bring to boil.
    3.Simmer: Reduce heat, add cinnamon and salt. Cover and simmer 15-20 mins until tender.
    4.Finish: Stir in vanilla and maple syrup. Let stand 5 minutes.
    5.Serve: Top with desired toppings.

Notes

  • For creamier texture, use 1:3 grain-to-liquid ratio
  • Toast buckwheat first for nuttier flavor
  • Can be made with just water for lower calories
Keyword Quinoa and Buckwheat Porridge