Quinoa Porridge with Sliced Strawberries & Chia Seeds

Quinoa Porridge with Sliced Strawberries & Chia Seeds
Recipe type: Breakfast
  • 1 cup (190g) uncooked quinoa
  • 2 cups (480 ml) of your favourite low FODMAP milk (lactose free, almond, rice etc.)
  • 1 tablespoon chia seeds
  • Pinch cinnamon
  • 1 teaspoon vanilla essence
  • 1 tablespoon pure maple syrup
  • 1 cup (150g) sliced strawberries (fresh is better)
  • 1 tablespoon toasted flaked/sliced almonds (optional)
  1. Add the milk to a non-sticky pan and heat over low heat
  2. add the quinoa to the milk
  3. stir often until the milk has almost absorbed (around 15 minutes)
  4. Add chia seeds, cinnamon, vanilla and maple syrup and cook for another couple of minutes until the quinoa is tender
  5. Remove pan from heat and let it cool down for 2-3 minutes
  6. Serve in individual bowls
  7. Add sliced strawberries or other low FODMAP fruit
  8. Add toasted flaked/sliced almonds (optional)


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.