Breakfast
Creamy quinoa porridge with warm blueberries
Gluten Free
Vegetarian
High Protein
Low FODMAP
No onion
No garlic
Easy to digest
Refined sugar free
⏱ 15 min total
🍴 Serves 2
A warm alternative to oat porridge, finished with yoghurt and a small serving of berries.
Smoother option: Pass the cooked berries through a sieve. Plain rice flakes can replace the quinoa flakes; follow their packet instructions for liquid quantities and cooking time. Contains: Milk, including in lactose-free dairy.
Method
- 1 Put the quinoa flakes, milk and cinnamon in a saucepan and place over medium-low heat.
- 2 Cook gently, stirring regularly so it doesn't catch on the bottom, for 5-8 minutes or according to the packet instructions, until thickened to a soft porridge consistency. Add a little water if it becomes too thick to stir easily.
- 3 Meanwhile, in a small saucepan, warm the blueberries with 2 tablespoons of water over medium heat for 3-4 minutes, until they soften and start to release their juice.
- 4 Lightly mash the warmed blueberries with a fork, leaving some texture rather than a smooth purée.
- 5 Divide the porridge between two bowls, then spoon over the yoghurt and warm berries, with a little maple syrup if using.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.