Maple Turmeric Quinoa Breakfast Porridge
Golden, cozy, and nourishing — this porridge blends quinoa’s nutty texture with the warmth of turmeric, cinnamon, and maple. Blooming the spices in a touch of coconut oil deepens their flavor and enhances absorption of turmeric’s anti-inflammatory compounds. It’s an energizing breakfast for cool mornings or a soothing recovery meal after a ride — topped with fruit, seeds, and a drizzle of maple.
Prep time: 5 minutes | Cook time: 20–25 minutes
Serves: 4
Best For: Pre-ride meal (2–3 hours before), post-ride recovery, or cozy anytime breakfast
Ingredients
1 tsp coconut oil
1½ tsp ground turmeric
1 tsp ground cinnamon
½ tsp ground ginger (optional)
Pinch of black pepper
½ tsp fine sea salt
1 cup uncooked quinoa, rinsed well
1 (13.5-oz) can full-fat coconut milk
1¼ cups unsweetened almond milk or water
¼ cup maple syrup, plus more for serving
Suggested Toppings
Fruit compote or chia jam
Chopped nuts
Hemp seeds
Toasted coconut flakes
Yogurt
Coconut butter or ghee
Recommended Products
Directions
1. Bloom the spices: In a medium saucepan, heat coconut oil over medium heat. Add turmeric, cinnamon, ginger (if using), black pepper, and salt, and stir for 30–60 seconds until fragrant.
2. Rinse the quinoa: Meanwhile, rinse the quinoa thoroughly in a fine-mesh sieve under cold running water for about 30 seconds to remove its natural bitter coating. Drain well.
3. Add quinoa and liquids: Add the rinsed quinoa, coconut milk, and almond milk or water to the pan with the spices. Stir to combine and bring to a gentle boil over medium heat.
4. Simmer: Once boiling, reduce the heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the quinoa is tender and most of the liquid has been absorbed. If it thickens too quickly, add a splash more milk or water.
5. Sweeten and serve: Remove from heat and stir in maple syrup and vanilla extract. For extra creaminess, blend half or all of the porridge with an immersion blender. Serve warm with your favorite toppings.
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