Blueberry Pie Quinoa Breakfast Porridge [Vegan, Gluten-Free, Lower-Carb]

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Quinoa for breakfast? Absolutely! This Blueberry Pie Quinoa Breakfast Porridge is packed with healthy fats, protein, fiber, and antioxidants.

It’s a low-carb vegan breakfast option, gluten-free, and paleo-friendly too! And and have I mentioned it’s delicious!?


  • 1 cup white quinoa (preferably sprouted)
  • 2 cups coconut milk OR your non-dairy milk of choice
  • 3 tbs whole-fat canned coconut milk / coconut cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2.5 cups frozen organic wild blueberries*
  • A sprinkle of mineral-rich sea salt
  • Sliced almonds (for topping)


  1. Add the quinoa, coconut milk, coconut cream, and salt to a medium saucepan (with a tight lid) over medium-high heat.
  2. Bring it to a boil, then turn the heat down to low and put the lid on.
  3. Cook until most of the liquid is absorbed, about 10-12 minutes.
  4. Add the wild blueberries, cinnamon, and vanilla extract, and cook for another 3-4 minutes.
  5. When ready to serve: top with 1 tbs of hemp seeds and 1 tbs of crushed almonds and/or walnuts per serving.
  6. Enjoy!

Keywords: quinoa breakfast porridge