This recipe was created by a nutrition-loving mother who was diagnosed with histamine intolerance, prompting her to find creative and delicious ways to adapt her favourite recipes. The Quinoa Porridge with Fresh Blueberries is one of her most treasured revisions. She fell in love with the rich flavours from the simple ingredients, and it soon became a staple in their family breakfasts.
Quinoa is a great choice for a low histamine diet as it's known to be low in histamine. It also provides a good source of protein and fiber. The usage of fresh blueberries makes this dish vibrant and delicious, and they’re also an excellent low histamine fruit option. The remainder of the ingredients, including almond milk, vanilla extract, and maple syrup are also generally well tolerated.
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Don't skip rinsing the quinoa before cooking. This will remove its natural coating, called saponin, which can make it taste bitter or soapy. Use a fine mesh strainer to do this.
If you happen to live near a location where you can pick your own blueberries, this can provide the freshest tasting topping for your porridge.
If you have leftovers, make sure to store them in an airtight container and refrigerate. Quinoa porridge will keep for up to a week in the refrigerator.
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.