Contains gluten and nuts. Check the ingredients if you cook for someone with allergies.
The Andean grain cooked into a creamy breakfast porridge with mango and toasted cashews. Complete plant protein and gluten-free slow carbs — a change from oats that never gets boring.
5 minPrep
20 minCook
25 minTotal
2Serves
Quinoa-Mango Breakfast Porridge
by · Easy
Vegan
Source of fibre
Low salt
High in potassium
Source of iron
Contains gluten and nuts. Check the ingredients if you cook for someone with allergies.
The Andean grain cooked into a creamy breakfast porridge with mango and toasted cashews. Complete plant protein and gluten-free slow carbs — a change from oats that never gets boring.
5 minPrep
20 minCook
25 minTotal
2Serves
Nutrition
Per serving · 325 g
449kcal1884 kJ
Protein13.1 g26%
Carbohydrate67.1 g26%
Net carbs †60 g
Sugars21.2 g24%
Fibre7.07 g
Fat15.6 g22%
Saturates2.25 g11%
Salt †0.46 g8%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.
Before you start
You'll need
Cutting board
Fine-mesh sieve
Non-stick pan
Santoku knife
Saucepan
Wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Rinse the quinoa thoroughly under cold water in a fine-mesh sieve to wash off the bitter coating.
2
Bring the quinoa, almond drink and a pinch of salt to a boil in a saucepan, then simmer for about 15 minutes, stirring now and then with a wooden spoon, until thick and creamy. Stir in a pinch of cinnamon.
3
Meanwhile dice the mango on a cutting board with a santoku knife and toast the cashews in a dry non-stick pan until golden.
4
Sweeten the porridge with the maple syrup, divide between two bowls and top with mango and cashews.
Before you start
You'll need
Cutting board
Fine-mesh sieve
Non-stick pan
Santoku knife
Saucepan
Wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Rinse the quinoa thoroughly under cold water in a fine-mesh sieve to wash off the bitter coating.
2
Bring the quinoa, almond drink and a pinch of salt to a boil in a saucepan, then simmer for about 15 minutes, stirring now and then with a wooden spoon, until thick and creamy. Stir in a pinch of cinnamon.
3
Meanwhile dice the mango on a cutting board with a santoku knife and toast the cashews in a dry non-stick pan until golden.
4
Sweeten the porridge with the maple syrup, divide between two bowls and top with mango and cashews.
Nutrition
Per serving · 325 g
449kcal1884 kJ
Protein13.1 g26%
Carbohydrate67.1 g26%
Net carbs †60 g
Sugars21.2 g24%
Fibre7.07 g
Fat15.6 g22%
Saturates2.25 g11%
Salt †0.46 g8%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.