This breakfast dish came from a professional chef who, after being diagnosed with histamine intolerance, decided to create sumptuous meals that did not compromise taste for health. After much experimentation, he fell in love with the versatile quinoa grain and its cozy, comforting texture when cooked with coconut milk. The addition of blueberries, chia seeds, and shredded coconut makes the breakfast even more nutritious and vibrant.
This Quinoa Porridge with Blueberries is ideal for a low histamine diet as it uses ingredients known for their low histamine levels like quinoa, coconut milk, blueberries, and chia seeds. Meanwhile, it completely avoids any common high-histamine ingredients and liberators, making it a safe and delicious breakfast option for those managing histamine intolerance.
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It's important to rinse quinoa before cooking to remove any bitterness on the outside of the quinoa.
Keep the simmer low, so the porridge doesn't burn or stick to the pan.
Feel free to add more or less honey, depending on how sweet you like your porridge.
Consider adding some additional toppings for variety such as a sprinkle of cinnamon or some sliced almonds (if tolerated).
Blueberries should be added at the very end to avoid overcooking and losing their vibrant taste and color.
Remember that everyone's tolerance to histamine can be different, so it's important to pay attention to your body and adjust your diet accordingly. Always discuss dietary changes with a healthcare professional.