Fuel8

Breakfast

Egg White Quinoa Porridge with Blueberries and Almonds

Cooked quinoa warmed in almond milk with cinnamon, egg whites whisked in to thicken it, blueberries and toasted almonds on top. No oats and no gluten flag.

Calories
373kcal
Protein
18g
Fat
11g
Carbs
48g

Per serving, makes 1. 8 minutes of work. Published 8 September 2026.

Allergens

  • Eggs
  • Tree nuts

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Cooked quinoa150 g

    Cooked weight. Dry quinoa roughly triples.

  • Unsweetened almond milk150 ml
  • Egg white2 whites, about 66 g
  • Blueberries80 g
  • Almonds12 g, flaked
  • Honey1 tsp (7 g)
  • Ground cinnamonA pinch
  • SaltA pinch

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Method

  1. Toast the flaked almonds in a dry pan for ninety seconds and tip them out.

  2. Warm the quinoa in the almond milk with the cinnamon and salt for three minutes, stirring, until it is loose and steaming.

  3. Turn the heat low and pour in the egg whites while stirring fast. Keep stirring for a minute until it thickens like a loose custard.

  4. Bowl, blueberries, almonds and the honey over the top.

Worth knowing

  • Made with quinoa cooked the night before, which is the only way it is a ten-minute breakfast. From dry it is fifteen minutes of simmering first.
  • Egg whites whisked in while it is hot take the protein from about 10 g to 18 g without changing the taste.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.