Quinoa porridge with nuts, dates and dark chocolate
  • Egg-free

    Does not contain eggs, but where a recipe does contain eggs, they can often be replaced by an egg substitute.

  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Quinoa porridge with nuts, dates and dark chocolate

Serves 2; 15 minutes
100 g
300 ml
lowfat milk
1 tbsp
ground cinnamon
125 g fresh dates, sliced
handfuls of nuts
2 tbsp
grated coconut
2 tbsp
dark chocolate, finely chopped


Tip: Make Quinoa porridge by boiling in almond milk with vanilla and stir in apple or pear with raisins and nuts! 




  • Boil the Quinoa in the milk and the cinnamon. Follow the instructions on the back of the packaging for Paul's Quinoa Seeds.
  • When it is cooked, stir in the dates and the nuts. 
  • Divide the Quinoa porridge over 2 deep bowls.
  • Decorate with 1 tbsp grated coconut and 1 tbsp dark chocolate. 

Nutritional value per person

  • 509 Kcal
  • 59 g Carbohydrates
  • 17 g Protein
  • 21 g Fat
  •   8 g Dietary fibre
Paul's Quinoa Seeds Paul's Quinoa Seeds
For this recipe, use the Paul's Quinoa Seeds from Paul's Quinoa.