A delicious warming breakfast that makes a great alternative to oats. For a low FODMAP option ideally use a green / less ripe banana or other low FODMAP fruits like strawberries. If you can tolerate dairy you could use low lactose milk.
Preparation time: 10 minutes
Cooking time: 20 minutes
What’s Good About It?
Quinoa is a nutritious gluten free grain high in protein and a good source of nutrients including fibre, magnesium, B vitamins, iron, potassium, calcium, phosphorus and vitamin E
1. Rinse the quinoa under cold running water.
2. Place the quinoa and water in a pan and bring to the boil.
3. Reduce the heat then cover and cook for 10 minutes until just soft.
4. Add the milk, cinnamon, flaxseeds and protein powder if using, vanilla and beat well.
5. Cover and cook for a further 5-10 minutes until creamy. Add a little more milk if needed for a creamier texture.
6. Spoon into serving bowls. Top with the banana, chia seeds and walnuts if using
Nutrition per serving 277kcal, Fat 5.2g, Carbohydrates 35.4g, Protein 19.3g
Did You Know?
This porridge will keep in the fridge for 2-3 days. You can cook it ahead of time then reheat in the pan with a little extra almond milk.
1 cup / 220ml dairy free milk – almond milk
1 cup / 220ml water
1/2 cup / 90g quinoa
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
2tsp ground flaxseed
1 scoop pure protein powder isolate (vanilla)
1 banana, sliced
To serve: 1tsp chia seeds, 1tbsp chopped walnuts