Blended Quinoa Porridge with Strawberries & Tahini

Citrus Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Oat Free, Soy Free, Pescatarian, Vegan, Vegetarian

295 Calories | 8g Protein | 47g Carbs | 9g Fat | 5g Fiber

20 minutes | 2 servings

 This quinoa porridge is creamy, slightly nutty, and naturally sweet with jammy strawberries swirled throughout. The tahini adds a subtle richness that makes every spoonful feel like a treat, while the texture is smooth and comforting without being heavy.

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Why You'll Love This

It comes together in about 20 minutes with mostly hands-off cooking, so you can make breakfast happen even when your brain hasn't fully joined you in the kitchen yet (thanks, menopause). The blended quinoa creates this porridge-like consistency that's familiar and cozy, but the quinoa itself keeps you satisfied for hours. Perfect for those cold winter mornings when you need something substantial.

The Nutrition Profile

This recipe delivers 8g of protein and 5g of fiber per serving. As we age, getting adequate fiber becomes increasingly important for digestive health and combating the constipation that often accompanies hormone fluctuations in perimenopause.

You're also getting iron from the quinoa and vitamin C from the strawberries. Strawberries are also rich in antioxidants, which can help combat oxidative stress in the body. This may reduce the risk of chronic diseases and promote overall health by protecting cells from damage.

Tahini adds healthy fats and additional protein, plus it's a good source of calcium, and quinoa is a complete protein, meaning it contains all nine essential amino acids your body needs.

The combination of protein, fiber, and healthy fats means this breakfast provides steady energy without the crash that comes from carb-heavy morning meals. It’s an excellent nutrient-dense option to compliment that morning cup of coffee.

The Ingredient List

The ingredient list is refreshingly short and straightforward. Quinoa can be found in the grain or health food section of most grocery stores. Make sure to rinse it well before cooking to remove the natural coating that can taste bitter.

The tahini might be in the nut butter section, international foods aisle, or near the hummus. If you can't find it or tahini doesn't agree with you anymore, almond butter or cashew butter work beautifully as substitutes.

You can use any type of milk or milk alternative you prefer. For the strawberries, frozen works just as well as fresh and is often more budget friendly. If strawberries aren't your thing or you're looking for variety, blueberries, raspberries, or even chopped peaches would be delicious alternatives.

The Practical Stuff

This porridge keeps well in the fridge for up to four days, which makes it perfect for meal prep. Make a batch when you have energy on the weekend, and you've got breakfast sorted for several days.

You can reheat it on the stovetop with a splash of milk or in the microwave. It does thicken as it sits, so don't be afraid to add extra liquid when reheating.

The recipe calls for an immersion blender to blend half the quinoa, but if you don't have one, you can transfer half the cooked quinoa to a regular blender. Just be careful with hot liquids in a blender and don't fill it more than halfway.

If you want to skip the blending step entirely, the porridge is still delicious with the quinoa left whole. You'll just have more texture and a slightly different mouthfeel.

The Method

Start by bringing the milk or milk alternative to a low boil in a medium pot over medium heat. Once you see tiny bubbles forming, add your rinsed quinoa and reduce the heat to low. Cover the pot with the lid slightly ajar to let steam escape, and let it cook for 13 to 15 minutes.

You'll know it's done when the quinoa is tender and has absorbed most of the liquid. Stir in the vanilla extract and half the maple syrup, then use an immersion blender to blend about half of the quinoa right in the pot. This creates that creamy, porridge-like texture while leaving some whole grains for texture.

While the quinoa cooks, combine your strawberries and the remaining maple syrup in a small saucepan over medium-low heat. Bring it to a gentle simmer and cook for about nine to 10 minutes, pressing on the strawberries with the back of a fork as they soften. They'll break down into a jammy, syrupy mixture that's naturally sweet. If you want to make this even easier, you can skip cooking the strawberries and just use them fresh or thawed if frozen.

Divide the quinoa between bowls, swirl in the strawberry mixture, and drizzle with tahini. The beauty of this recipe is in the swirls and layers, so don't feel like you have to mix everything together.

Why This Works

This quinoa porridge hits all the right notes for a satisfying breakfast. It's creamy and comforting with just enough natural sweetness from the strawberries and maple syrup. The combination of protein and fiber keeps you full and steady, and the tahini adds richness without being heavy. Plus, it's versatile enough that you can prep it ahead or make it fresh, depending on what kind of morning you're having.

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