Quinoa vs. Sorghum for High Fiber

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quinoa vs. sorghum high fiber

Quinoa had its time to shine, now there’s a new whole grain I’m obsessing about– sorghum. Sorghum’s mild sweet flavor can easily be subbed for quinoa. Just like fluffy quinoa, this tasty chewy whole grain has a relatively high protein content, making it a great choice for a plant-based meal. It’s gluten-free, but contains TWICE the amount of fiber as quinoa!

Fiber is KEY for good reasons:

  • cancer prevention
  • daily detox
  • gut health
  • heart health
  • steady energy
  • blood sugar regulation

On chilly mornings when an extra pair of socks becomes a necessity, I’m totally loving this hot sorghum breakfast porridge instead of my usual bowl of oats.

Spiced Berry Sorghum Porridge

Makes: 4 servings

Serving size: 1 cup

Vegan, GF


  • 1 cup uncooked whole grain sorghum
  • 3 cups unsweetened plain plant milk
  • 1 teaspoon Ceylon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon lemon juice + pinch grated lemon zest
  • 2 cups raspberries or blackberries (okay to use frozen)
  • Top each serving with an optional 1 tablespoon cashew crème or slivered almonds
  • 1 teaspoon pure maple syrup (optional)


  1. Combine sorghum with milk in a medium saucepan. Bring to a boil, cover, and simmer until tender (about an hour). Drain excess liquid.
  2. Stir in spices, lemon juice and zest, and honey (if using). Top each serving with ½ cup berries and optional toppings.

*Try this! Make a big batch on the weekend and you’ll have a yummy to-go breakfast all week. You can also freeze individual portions and defrost one in the fridge the night before. Faster than fast food and infinitely better for you.

Meal Math: 228 calories | 13g fiber | 6g protein

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