Quinoa and rice breakfast porridge


This recipe is inspired by the breakfast rice at Room 10 in Potts Point. I once went there because they have great coffee, and was disappointed that they didn’t have any gluten free bread. But I fell in love with one of the few gluten free options on the menu, the breakfast rice. I’ve eaten there a few times now, savouring the flavour and figuring out my own recipe.

My version is a lot lower in sugar, as I don’t include any dried fruit. This is yummy both hot and cold. I make a batch that has 4-5 servings and eat it over a few days. It keeps well in the fridge for up to 4 days. (You don’t want to keep cooked rice too long in the fridge it can make you ill).

This is best if you rinse and soak the quinoa and rice the night before, so you just pop it on the stove while you get ready for work.

Quinoa and red rice breakfast porridge

  • Prep time: 5 mins the night before
  • Cook time: 15 -20 mins
  • Total time: 20 mins
  • Serves: 4-5
  • Gluten free
  • Dairy free
  • No refined sugar


  • 1/2 cup of quinoa (you can use, black, white or a mixture)
  • 1/2 a cup of red rice (Best type is red rice, or you can use brown)
  • 2 cups of unsweetened almond milk, plus 1/2 cup for serving.
  • Zest from 1/2 a lemon
  • 1 tsp vanilla powder or 1 split vanilla pod
  • 1/2 tsp stevia, 1 tsp rapadura sugar or 1 tsp rice malt syrup – optional for those that like extra sweetness


  1. Rinse the quinoa a couple of times in a sieve. Soak the rice and quinoa over night or for at least 6 hours.
  2. In the morning, put the almond milk in a pot and bring to boil. Add the soaked quinoa and rice, along with the vanilla and lemon zest. Add the stevia or rice syrup too, if you like it a bit sweeter. Simmer on a low heat for 15 to 20 minutes.
  3. Add the remaining half cup of almond milk and let rest for 2 minutes.
  4. Serve! This is best served with a spoonful of yogurt, and handful of spiced nut dukka, 1/2 a cup of fresh berries or a rhubarb compote.

NB: It thickens a bit when cooled. I often add a small amount of almond milk or sheeps milk yogurt when serving, that can be mixed in to loosen the consistency.

Any other milk can be used in place of the almond milk, I like it with coconut milk.

Use a smaller high sided saucepan for best results, I tried this in a wide stockpot once and it needed 30 minutes cooking time and 2 cups of additional water.

What do you think of this recipe?

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