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Martha's Favorite

Breakfast Quinoa

Usually served in savory side dishes, quinoa -- a high-protein seed -- also makes a wonderful hot cereal.

  • Yield: Makes 2 cups
Breakfast Quinoa

Source: Martha Stewart Living, February 2010


  • 2 cups whole or low-fat milk, plus more for serving
  • 1 cup quinoa, rinsed
  • 3 tablespoons light-brown sugar, plus more for serving
  • 1/8 teaspoon ground cinnamon, plus more for serving
  • 1 cup (1/2 pint) fresh blueberries, plus more for serving


  1. Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

  2. Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

Reviews (17)

  • Nichole Leighton 15 Jul, 2014

    This is a great, simple recipe for a hot breakfast that is going to keep you full. I don't consume dairy so in place of the milk I used the canned lite coconut milk and added a little cinnamon and toasted coconut. Delicious!

  • fusaresopu 22 Mar, 2014

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  • Celia C 26 Feb, 2014

    This was delicious! I didn't have blueberries on hand so I just used raisins. So warm and filling. The other reviewers have used a great variety of fruits. This shows the great flexibility of this recipe. Use your imagination and tailor the recipe to your liking. YUM!

  • BrooklynEats 6 Feb, 2014

    This was so good! I subbed in almond milk for the milk and added chopped banana and shredded coconut. It was really satisfying and nice to have cooking on its own on the stove while I got ready for work.

  • Rebecca Wright 18 Jun, 2013

    It is sooo yummy! Way better than oatmeal. So glad I found this recipe! Great texture!

  • Pam Reinders-Cooley 10 Feb, 2013

    I loved it. I am always looking for a low carbohydrate, protein replacement food, and Quinoa is my go to. To find recipes for Quinoa that taste good it great.

  • Davida Dean 20 May, 2012

    I made this for my son Jacob, who is 8. Jacob said "Its okay when hot, but I like to play and not eat. And when it gets tastes icky. Maybe I should eat first and play later."
    I made with raspberries and brown sugar. He added alot of splenda. It is his first taste of Quinoa. Next I will try something Savory.

  • scogginsaf 7 Nov, 2011

    I LOVED this! I used the Splenda/Brown Sugar combination with Almond Milk instead of regular milk and it was so delicious. I made it for 3 other girls as well and they really liked it too! (those were honest opinions too, I did not persuade them :)

  • ljo84 6 Nov, 2011

    Ever since I was introduced to quinoa two years ago, I have been making this delicious and healthy version of porridge.

    I make it with soy milk, delicious!

  • AinoCT 24 Feb, 2011

    This was delicious. I have a lactose intolerance, so I used half lactose free milk and half almond milk instead of regular milk. Both are sweet, so just a little Agave nectar was enough to sweeten it. Agave nectar also has low GI.

  • CarmelinaCAN 21 Nov, 2010

    Yummy! Great alternative to oatmeal!

  • croma 11 Sep, 2010

    I used Rice milk instead because I can't eat dairy. It worked beautifully. Also, I bought pre-rinsed quinoa which saves me a step.

  • deb26 17 Jul, 2010

    You can just run the butter around the inside top part of the pot if you don't want to add it.

  • MaJones 16 Jul, 2010

    Try putting a dab of butter in when you cook it. It will keep it from boiling over.

  • lmruth 28 Jun, 2010

    I love this dish! Cooking time can be a lot longer or a lot shorter depending on the pan you use. I've burned it quite a few times. Always cook it on the lowest heat possible. Tastes great with a little maple syrup in it, as well.

  • creativaclaudia 18 Feb, 2010

    I really like this recipe! The flavor is great and it is a nice change to oatmeal and cream of wheat. My biggest problem is keeping the milk from boiling over. It happens every time no matter how high or low I keep the heat. Any tips would be appreciated!

  • MarthaandMeBlogger 29 Jan, 2010

    I tried this. It took much, much longer to cook than the recipe said. It was pretty good, but I still prefer oatmeal! You can see my results here:

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