Prep: 2 min
Time: 25 min
85 g (1/2 cup) quinoa
1 tsp neutral oil (coconut)
250 ml (1 cup) water
188 ml (3/4 cup) low FODMAP milk (unsweetened almond/hemp)
1/4 tsp ground cinnamon
2 tsp pure maple syrup
10 raspberries (fresh or frozen)
20 blueberries (fresh or frozen)
Measure out the quinoa. Using a fine mesh sieve rinse it under cold running water for two minutes. Transfer it to a medium sized saucepan and add a drizzle of neutral oil. Toast the quinoa over medium heat for 1 to 2 minutes until the water has evaporated and the quinoa is lightly toasted. Add the water. Bring the quinoa to a rolling boil and then turn down the element to the lowest heat setting. Cover with a pot lid and allow to cook for 12 to 15 minutes. The quinoa should be quite fluffy. Drain off any excess water if needed and return to pan.
Then add the low FODMAP milk, cinnamon, and maple syrup. If all the low FODMAP milk disappears you can add a little bit more. Then allow the porridge to simmer for about 5 minutes or until heated through. If you are using frozen berries and want them heated then add them to the mixture.
Serve the hot quinoa porridge into bowls and divide the raspberries and blueberries equally between them.