Open Shop Sorted

Breakfast recipe

Fragrant Blueberry Apple Quinoa Porridge with Cinnamon and Chia

No ratings yet

A creamy vegan breakfast porridge with quinoa, coconut milk, apple, blueberries, chia seeds, cinnamon, and pumpkin seeds.

Start planningStart cookingIngredients
55 min505 kcal4 base servingsBreakfastVeganFamily FriendlyMake Ahead
Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: quinoa, blueberries, apples, chia seeds

Dietary fit: Vegetarian, Vegan, Dairy-free, Gluten-free

Serving tip: For leftovers, cool in shallow containers and refrigerate within1–2hours at0–5°C. Eat within48hours or an earlier product limit. Reheat once until steaming hot throughout; add a measured small amount of water if thick. Larger households require separate pan batches and extra cooking time.

Blueberry Apple Quinoa Porridge plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 220g quinoa
  • 400ml coconut milk
  • 300g apples
  • 250g blueberries
  • 40g chia seeds
  • 40g pumpkin seeds
  • 2 tsp ground cinnamon
  • 800ml water

You'll also need

4l heavy-bottomed lidded saucepan, fine sieve, knife and board, scales and measuring jug

Method

Step by step

Up to 8 clear steps
  1. Blueberry Apple Quinoa Porridge cooking step 1: Rinse and chop.
    Step 1

    Rinse and prepare

    For more than four servings, prepare separate batches of no more than four using each batch’s share of all displayed amounts. Rinse all dry quinoa in a fine sieve. Wash and core the apples and cut into 1cm dice; wash the fresh blueberries.

    Rinsing quinoa removes the bitter edge and makes the porridge taste softer for breakfast.

  2. Blueberry Apple Quinoa Porridge cooking step 2: Start the porridge.
    Step 2

    Start the porridge

    Put all quinoa, mixed canned coconut milk, cinnamon and 400ml of the water in a 4l heavy-bottomed pan. Add all diced apple. Bring to a gentle simmer over medium heat, stirring to stop the coconut milk catching.

  3. Blueberry Apple Quinoa Porridge cooking step 3: Cook the apple.
    Step 3

    Cook the grain and apple

    Cover loosely and simmer on low for 20–25 minutes, stirring regularly, until the quinoa grains open and are tender and the apple is soft. If it is becoming dry before the grain softens, add a little from the reserved 100ml water and continue for up to 5 minutes, checking the bottom does not catch.

    25 min
  4. Blueberry Apple Quinoa Porridge cooking step 4: Fold in berries and chia.
    Step 4

    Hydrate chia and add berries

    Stir in all chia seeds with the separately measured 300ml water and all fresh blueberries. Simmer gently for 3–5 minutes, stirring, until the seeds are dispersed and the porridge thickens. Add any still-needed reserved water gradually for a spoonable consistency; the full reserve is a maximum, not an instruction to make it watery. Save any unused water.

    5 min
  5. Blueberry Apple Quinoa Porridge cooking step 5: Serve with seeds.
    Step 5

    Stand and serve

    Stand off the heat for 2 minutes, then divide equally between servings and scatter all pumpkin seeds over. Eat warm; the porridge thickens as it stands. Do not use unheated frozen berries as a substitute for the specified fresh fruit.

    2 min