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Six Ingredient Breakfast Quinoa
This recipe is appropriate for hypertension. It's low in sodium, and quinoa, coconut milk, and cinnamon are heart-healthy. Adjust maple syrup if needing to control sugar intake.
Adapted from The Modern Proper, by The Modern Proper
- High blood pressure
- Celiac
- Low-FODMAP
- Low-histamine
- Mediterranean
- Balanced
- Gluten-free
- Crohn’s and colitis
- IBS
- Vegetarian
- Vegan
Ingredients
- 1 cup quinoa, rinsed
- 2 cups coconut milk (or any other plant based milk)
- 1 tsp cinnamon
- pinch of salt
- 2 tsp vanilla
- 2 tbsp pure maple syrup
Method
- Using a fine mesh strainer, rinse the quinoa
- Bring the milk to a boil in a medium sized pot over medium-high heat
- Add the quinoa and bring back up to a boil
- Reduce heat to low, cover with a lid and simmer for 15-20 minutes until most of the milk has been absorbed and the quinoa is tender20 min timer
- Stir in the cinnamon, salt, vanilla and maple syrup until fully combined
- Serve with fresh fruit, toasted nuts or coconut flakes, cream, milk or extra syrup for added sweetness.
High blood pressure check: watch for salt, stock cubes, soy sauce, cured meat, cheese and other high-sodium packaged foods. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Low-FODMAP recipes, Low-histamine recipes, Mediterranean recipes, Balanced recipes, Gluten-free recipes, Crohn’s and colitis recipes, IBS recipes, Vegetarian recipes, Vegan recipes.