Peruvian Quinoa Porridge

Make breakfast awesome with flavors that sing in this Peruvian quinoa porridge! Because waking up to awesome is just how you do things!

One of the great things about traveling is you get to experience different cuisines, and as a chef, I get to taste different flavors, herbs, and different food combinations. During one such trip to Peru, while hiking the amazing Andes, I was given porridge – with a taste and texture that still lingers when I think about it. It was something so simple, nourishing, and healthy that I had to recreate the recipe on my own.

This recipe is packed with fiber, complex carbohydrates, fats, protein and essential vitamins. It’s a great breakfast!


Peruvian Quinoa Porridge

Prep Time
Total Time


  • 2 cups rice milk (or Brazil nut milk)
  • 1 cup quinoa
  • 1 cup amaranth
  • 1 teaspoon cloves
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut sugar (or honey)
  • 1 scoop Sunwarrior Classic Plus vanilla protein
  • 1 teaspoon sea salt


  1. Heat the nut milk with cloves and cinnamon. Slowly add coconut sugar to it. After boiling for about 15 minutes, strain out the ingredients, and allow the nut milk to cool
  2. Cook the quinoa and amaranth separately in a pan
  3. Once the grains are done, transfer as much as needed to the milk to reach desired consistency
  4. Using a ladle, you can stir the mixture
  5. Add the Sunwarrior Classic Plus vanilla protein at this point

You can serve this warm or store it in the refrigerator and serve it cold.


You can change the consistency of the porridge by adding more grains or even chia seeds to it.

Or serve it as a light porridge by adding more nut milk to it.


Are you seeing weird numbers and letters? Find out why here!

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