Quinoa is often added to savoury dishes, but it makes a delicious warming breakfast too, perfect for the festive season. Quinoa is great for gut health, low FODMAP, packed with protein and high in fibre. It rivals porridge oats on so many levels that it’s definitely worth the longer cooking time. The addition of blueberries, cinnamon, maple syrup and pecans will warm your cockles and have you feeling super festive with each wonderful mouthful.
FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1
Place a half cup of dry uncooked quinoa in a pot with 1 cup of cold water and a pinch of salt. Cover and cook over a low heat for 20-25 minutes.
2
When the quinoa is nearly fully cooked, add the almond milk to the pot, stir and cover once again for remaining minutes.
3
Once the quinoa is fully cooked and most of the cooking liquid is absorbed, transfer to your serving bowl.
4
To serve, add a splash of milk, sprinkle with cinnamon, decorate with pecans and blueberries, before drizzling the maple syrup all over. Enjoy!
