Blueberry Quinoa Breakfast Porridge (Low FODMAP, GF, Vegan)
Prep time
Cook time
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(Low FODMAP, gluten-free, dairy-free, soy-free, egg-free, vegan)
Recipe type: Breakfast
Cuisine: American
Serves: 1
  • ⅔ cup water
  • ¼ cup quinoa flakes cereal, uncooked
  • ⅓ - ½ cup frozen blueberries
  • 2 Tblsp roasted nuts (almonds, walnuts, or pecans), chopped
  • 1 Tblsp raw shelled hemp seeds
  • 1 Tblsp dried cranberries (this quantity is low FODMAP, but larger amounts may not be)
  • non-dairy beverage (almond milk, hemp milk, etc), to taste- optional
  1. Add water to small saucepan and bring to a boil. Add quinoa flakes and stir continuously until thickened.
  2. Warm blueberries in microwave or on stove top.
  3. Transfer quinoa flakes to a bowl and add blueberries, nuts, hemp seeds, cranberries, and non-dairy beverage, if desired.
Quinoa flakes are very bland on their own, so I do not recommend leaving out the blueberries or dried cranberries. If you do leave them out, you will likely need to add maple syrup or other sweetener.
Nutrition Information
Serving size: 1 serving Calories: 295g Fat: 14.6g Saturated fat: 1.2g Unsaturated fat: 13.4g Trans fat: 0g Carbohydrates: 26g Sugar: 16.3g Sodium: 1.9 mg Fiber: 7.4g Protein: 9g Cholesterol: 0g
Recipe by Bridgetown Nutrition at