Posted on June 04, 2019 by Kate Halsall
I know what you’re thinking. Why is Kate obsessed with breakfast? The last food blog I wrote was about oats, now quinoa. To be fair, I’d eat my oats recipe for pudding too, not just breakfast! The truth of the matter is that I’m struggling with food at the moment. My IBS is particularly bad. The dietitians have put me on a proper fodmap (you may remember I did one of these before – this is MUCH harder). So with pulses of any sort not allowed; mushrooms on the no-go list; and bread a no-no: it’s oats, yogurt, rice and quinoa for breakfast!
This makes 2 servings.
Just to warn you, the recipe is from an American book. I have measuring “spoons” at home which are in cups. If you want to borrow them, let me know!
- 1 cup of COOKED Quinoa
- 1/4 cup of Dairy Free Milk (I used Unsweetened Soya Milk)
- 1 Tbls Maple Syrup (Emily’s favourite!)
- 1/4 Tsp Group Cinnamon
- 3 Tbls Chopped Nuts (I used Pecans)
- Cook the quinoa based on the instructions on the packet. NB You actually only need 1/4 cup of dry quinoa to make up one cup of cooked quinoa.
- Place the cooked quinoa, milk, maple syrup, cinnamon and a pinch of salt into a saucepan and stir to combine ingredients.
- Bring to the boil and then reduce heat to a simmer for 10 minutes, stirring frequently.
- When the quinoa has soaked up most of the liquid and the mixture has thickened, it’s done!
- Taste, add more maple syrup if required (don’t get too carried away there!), and serve with the nuts sprinkled on top.
It’s a little bit different to porridge, so please don’t expect it to be the same! You can also add some berries to make it a little sweeter. Differing the type of milk definitely helps. I always have unsweetened non-dairy, and have tried this with soya and almond milk (soya was the best!). Don’t mock it until you try it!
Picture from Pixabay.