How to Cook Quinoa Flakes for Breakfast

by Willow Sidhe ; Updated September 28, 2017

Quinoa flakes, made by steam-rolling quinoa, cook more quickly but retain all the vitamins and minerals found in the whole grains. According to Purcell Mountain Farms, one 1/2-cup serving of quinoa flakes contains about 21 percent of the recommended daily value of iron and 22 percent of the daily recommended value of magnesium. Quinoa flakes also contain large amounts of dietary fiber, protein and phosphorus. Start off your day with a nutritious serving of whole grains by eating cooked quinoa flakes for breakfast.

Bring 1 cup water or milk to a boil for each serving of quinoa flakes you require. Pour the liquid into a saucepan, place over medium-high heat and cook for about five minutes, or until gently boiling.

Stir 1/3 cup quinoa flakes into the boiling water or milk for each serving. If you're making two servings, for example, use 2/3 cup flakes. Stir gently for about 30 seconds, until the flakes and liquid are thoroughly combined.

Remove the saucepan from the heat and cover. Allow the mixture to stand for three to four minutes, or until the quinoa flakes have thickened to the desired consistency. The cereal will become thicker as it stands.

Sweeten your cereal with granulated sugar, brown sugar or honey, if desired. Add 1 to 2 tbsp. sweetener for each serving of quinoa flakes, depending on personal tastes. Serve hot for the best results.


  • Leave the saucepan over the heat for an additional one to two minutes after stirring in the quinoa flakes if you prefer a thicker, more porridge-like consistency. Use half milk and half water to make quinoa flakes, if desired. This results in a creamier consistency than flakes made with plain water without as much saturated fat or cholesterol. You can also use skim or nonfat milk. Add chopped nuts, dried fruit, maple syrup, fruit preserves, cinnamon, nutmeg or any of your other favorite hot cereal additions just before serving. Quinoa contains no gluten, making it suitable for individuals with gluten allergies.

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About the Author

Willow Sidhe is a freelance writer living in the beautiful Hot Springs, AR. She is a certified aromatherapist with a background in herbalism. She has extensive experience gardening, with a specialty in indoor plants and herbs. Sidhe's work has been published on numerous Web sites, including