Quinoa porridge with blue-black-berries

Serves 2

Low Histamine


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 :)



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'

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