Toddler Breakfast

Savory Black Bean and Quinoa Breakfast Porridge with Mild Smoked Paprika

By TinyTummyTreats Editorial TeamPublished May 10, 2026 | Updated Oct 19, 2026

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Quinoa simmered with cooked black beans and finished with carrot, plant-based milk and smoked paprika.

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Prep Under review

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Servings 3

Difficulty easy

Cuisine International

Ingredients

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Servings - 3 +

• 1/2 cup quinoa
• 3/4 cup cooked black beans, drained
• 1 1/2 cups water or low-sodium vegetable broth
• 1/4 teaspoon mild smoked paprika
• 1 teaspoon olive oil
• 2 tablespoons finely grated carrot
• 1/4 cup unsweetened plant-based milk
• 1 teaspoon optional fresh parsley

Instructions

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1. 1 Rinse quinoa thoroughly under cold running water to remove its natural bitter coating.
2. 2 In a medium saucepan, combine rinsed quinoa, cooked black beans, and water or low-sodium vegetable broth.
3. 3 Bring mixture to a boil over medium heat, then reduce to a simmer.
4. 4 Cover and cook for 15 minutes or until quinoa is tender and liquid is mostly absorbed.
5. 5 Stir in the grated carrot, olive oil, mild smoked paprika, and unsweetened plant-based milk.
6. 6 Continue cooking uncovered for another 2-3 minutes, stirring occasionally to achieve a creamy porridge consistency.
7. 7 Remove from heat and cool to a suitable serving temperature.
8. 8 If desired, sprinkle finely chopped fresh parsley on top before serving.
9. 9 Serve as a savory breakfast porridge.

Timing note

Use already-cooked beans. Allow for preparation, boiling, about 15 minutes covered simmering, 2-3 minutes finishing and cooling.

Serving

This general recipe does not establish suitability for a particular age, eating ability or allergy. Serve at a suitable temperature.

Ingredients

Use the stated ingredients. Equivalent substitutions have not been established and may change moisture, binding and texture.

Storage

Refrigerate promptly in covered containers for up to 3 days. Reheat leftovers to 165 F (74 C), then cool to a suitable serving temperature.

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