Contains 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 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). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 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)
400 g
Almond drink unsweetened
1 pinch
Common salt/table salt
30 g
Cashew nut
120 g
Quinoa white, raw
20 ml
Maple syrup
200 g
Mango raw
1 pinch
Cinnamon ground
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)
400 g
Almond drink unsweetened
1 pinch
Common salt/table salt
30 g
Cashew nut
120 g
Quinoa white, raw
20 ml
Maple syrup
200 g
Mango raw
1 pinch
Cinnamon ground
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). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.