Serves 2
Low Histamine
Vegan
Gluten free*
¾ cup quinoa
¾ cup water
½ cup non-dairy milk
1 tsp chia seeds
½ cup blackberries
½ cup blueberries
grated fresh ginger (ground is fine too)
macadamia nuts
pumpkin seeds
more maple syrup (if you like :)
blackberries
1. Rinse the quinoa and then transfer into a pan with the water. After it has come to a boil, reduce the heat.
2. Cook until most of the water has been absorbed by the quinoa and it looks 'open' - this should be around 10 mins. You may need to add more water if looking dry.
3. Pour in the non-dairy milk, berries, ginger and chia seeds. Mix well.
4. Cook for a further 5-7 minutes until it becomes a porridge-like. Add more non-dairy milk as you wish depending on desired consistency and taste.
5. Serve and sprinkle on your chosen toppings. Drizzle over the maple syrup and tuck in.
* Assuming ingredient packet labels have been checked and are gluten free.
For those not on a gluten free diet, oats can be used as an alternative.
Recipe adapted from 'through the fibro fog'
