Gachas de Quinoa - Las gachas de quinoa se preparan en 5 minutos y son una alternativa deliciosa a las gachas de avena para celíacos o personas que no consumen gluten.

As you may already know if you’ve been following us for a long time, the porridge are my favorite breakfast along with smoothies and during the cold months it is what I usually have almost every day in the morning.



Para las gachas de quinoa:

  • 1 taza de copos de quinoa (80 g)
  • 2 tazas de leche vegetal (250 ml), nosotros usamos leche de soja sin endulzar
  • 1 plátano
  • 2 cucharadas de semillas de calabaza al gusto

Para la compota (opcional):

  • 1 taza de frutos rojos congelados (150 g)
  • 2 cucharadas  de agua
  • 2 cucharadas de panela o azúcar moreno
  • 1 cuchara de harina de tapioca o maicena


  1. Add all the compote ingredients except the tapioca flour or cornstarch, stir and when it starts to boil, cook over medium-high heat for about 5 minutes. Then add the tapioca flour or cornstarch, stir and cook 1 or 2 more minutes or until thickened, stirring constantly. Reserve.
  2. Put the quinoa flakes and the milk in a saucepan, stir and when it starts to boil, cook over medium-high heat for about 2 or 3 minutes or until thicken, stirring occasionally. Add more milk if needed.
  3. Serve in a couple of bowls with the compote on top, banana slices and pumpkin seeds.
  4. We don’t add sweetener, but if you want you can add whatever you prefer to taste.
  5. The porridge is better fresh, but you can eat them cold or store them in an airtight container in the fridge for 3-4 days. If you are going to reheat them, you may need to add more milk. The compote can be stored in the fridge in an airtight container for a week.


  • The porridge can also be made with water and if you want you can add a little milk at the end.
  • Use any fruit, seed, nut or ingredient that you like.
  • The compote is delicious hot or cold and can be made with any fruit.
  • Instead of tapioca flour or cornstarch you can use any other starch or thickener .
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