Savoury porridge

Savoury porridge – gluten free, dairy free and clean.


Last week I gave you an awesome pumpkin pie porridge recipe and I hope you gave it a try. However, if you’re more of a savoury breakfast kind of person, you haven’t been left out. I have for you my savoury porridge recipe. What you’ll get is soft, creamy gluten free quinoa porridge with almond milk and savoury flavours. Topped off with fried egg, fried mushrooms with sage, baby spinach and parsnip chips. The porridge itself will only take minutes to cook due to the use of rolled quinoa flakes. It would make a great weekend breakfast or brunch dish.

The beauty of this dish is that you can use the porridge base as a blank canvas (similar to regular sweet porridge) and add any topping your heart desires. If you want crunch factor but can’t be bothered with the extra step of cooking parsnip chips then you can add toasted crushed nuts like almonds, walnuts or seeds like pepita or sunflower.

This recipe feeds 2 people but if you use the general rule of 1/2 cup quinoa flakes and 1 cup almond milk per person, you can increase the quantity accordingly. How little or how much topping you add is entirely up to you.

I hope you enjoy.

Love, Tash x

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Here’s an overview of what to do

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Remove skin from parsnips and peel into strips.
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Fry parsnip strips in medium – medium hot coconut oil, turn over and continue cooking until golden and crisp. Set aside.
Fry mushrooms with a sprinkle of dried sage. Keep warm.
Cook your porridge according to packet directions and add flavouring. Cover and keep warm while cooking the eggs. You are now ready to assemble.
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Porridge can be eaten with a knife and fork or a spoon. I used both!

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Why this is so good for you

Coconut oil speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-vira, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.

Quinoa helps prevent heart disease, relieves constipation, helps increase brain function, aids in tissue growth and repair, helps to alleviate migraines, helps reduce type 2 diabetes, lowers inflammation and increases stamina.

Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.

Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent age related deterioration of the eyes and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing fetus.

Spinach improves skin health, eases constipation, flushes toxins from the colon, builds strong bones, improves eyesight, protects against breast cancer, reduces risk of ovarian cancer and protects your brain function from premature aging.

Mushrooms inhibit cancer formation and growth – especially breast cancer, lower risk of heart disease and stroke, help lower risk of diabetes, aid in healthy nerve function, aid in normal blood cell function, help control appetite, boost immunity, protect artery lining from fatty deposits, help transport oxygen to cells and help to keep skin and hair healthy.

Parsnips decrease the risk of diabetes, prevent heart disease, reduce risk of cancer, help prevent hemorrhoids, reduce risk of stroke and diverticulitis.

Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.


Savoury porridge

Yield: Serves 2


  • Coconut oil, for frying
  • 1 medium sized parsnip (or use toasted nuts or seeds here instead for crunch factor)
  • 250 grams sliced mushrooms
  • Pinch or 2 of dried sage
  • 2 eggs (preferably free range or organic)
  • Baby spinach leaves
  • For the porridge
  • 1 cup rolled quinoa flakes
  • 2 cups almond milk (or milk of choice)
  • 1 teaspoon coconut oil (or oil of choice)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground sweet paprika (or regular paprika)
  • Fine pink Himalayan salt and cracked black pepper, to taste
  • Optional: dash of chilli powder


  1. Peel skin off parsnips, discard. Peel flesh into thin strips.
  2. Heat a medium frying pan on medium high heat. Add coconut oil so pan is sufficiently lubricated. Fry parsnip strips on one side until golden then turn over and fry the other side. Set aside.
  3. Using same pan, fry mushrooms with a sprinkle of dried sage until browned.
  4. Fry eggs.
  5. For the porridge
  6. Place quinoa flakes, almond milk and coconut oil in a saucepan and bring to a boil. Stir. Porridge will thicken within a few minutes. Add flavourings and season with salt and pepper.
  7. Divide porridge between serving bowls and add your toppings.

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