Pumpkin Quinoa Porridge

Pumpkin Quinoa Porridge

Get your fall cozy on with this pumpkin quinoa porridge.
Health Rating
Prep Cook Ready in Servings
5 min 12 min 17 min 4


1 1/4 cup Almond milk, vanilla, unsweetened, Silk (divided)
1 cup Quinoa, uncooked (rinsed and drained)
1/2 cup Pumpkin purée, canned
1 tsp Cinnamon
1/2 tsp Ginger, ground
1/8 tsp Ground cloves
1/8 tsp Sea salt
2 tbsp Flaxseeds (ground)
1/4 cup Walnuts (chopped)
3 tbsp Honey (or maple syrup if vegan)
1 tbsp Coconut flakes


1. In a medium pot, add 1 cup of water and 1 cup of almond milk. Bring to a boil over medium-high heat on your stovetop and add the quinoa, pumpkin puree, cinnamon, ginger, cloves and salt.

2. Once this hits a boil, turn down the heat to a simmer and cook for 10-12 minutes (uncovered) or until the liquid has evaporated.
3. Once the liquid has evaporated, take the pot off the heat and stir in the ground flaxseeds.

4. To serve, place some of the porridge in a bowl and add about ¼ cup extra almond milk, or desired amount. Top with the walnuts, honey (or maple syrup) and coconut if using. Store leftovers in an air-tight container in your refrigerator for up to 3 days, re-heat on your stovetop for 5 -10  minutes before serving.

Nutrition Facts

Per Portion

Calories 323
Calories from fat 98
Calories from saturated fat 11.9
Total Fat 10.9 g
Saturated Fat 1.3 g
Trans Fat 0 g
Polyunsaturated Fat 6.6 g
Monounsaturated Fat 2.3 g
Cholesterol 0
Sodium 141 mg
Potassium 453 mg
Total Carbohydrate 47 g
Dietary Fiber 6.7 g
Sugars 19.7 g
Protein 9.0 g

Dietary servings

Per Portion

Grain 2.1
Meat Alternative 0.4
Milk Alternative 0.3
Vegetables 0.5

Energy sources



Quick Tips:

Substitute soy or coconut milk for nut-free milk. 

Use ground chia seeds instead of flax, if you don't have any flax. 

Use toppings of choice such as sliced almonds, pumpkin seeds, pecans, nut butters, cacao nibs etc.

For vegan version use maple syrup instead of honey. 

Recipe from:
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