Here is a super simple Low-FODMAP Breakfast Quinoa Recipe you can make in just 2 minutes or prep in advance the night before and let it sit overnight.
Life has been anything but simple lately. Twists and turns have seemingly presented themselves at every opportunity. But part of me also thinks there is a lot to be learned in challenging moments. And no, for me that’s not just some Hallmark nonsense. I feel that when life splits us into pieces, we have to figure out ways to slowly put them back together. Maybe not in the intact way we’d been accustomed to, but maybe in a different one. Perhaps something akin to the Japanese art of mending broken clay pottery – Kintsugi. Where we are once again whole but also different.
And because life will never stop being life, and things will always have their varying degrees of difficulty, I’ve been looking for ways to simplify; give myself more space and time during the day to do little enjoyable things…even if that entails simply sitting on the grass for a few minutes during work or going on a walk. Simple acts, all the pleasure.
This leads me to today’s simple recipe, which I haphazardly dreamed up while making a very simple lunch. It all started with cooked rainbow quinoa. I took one bite of it plain prior to assembling my lunch and wondered what if I’d added some coconut oil to it and cinnamon, and maple syrup…and what about raisins…walnuts…you get the idea. At that moment it became my new breakfast. Quick, delicious, flavorful, nutritious, and filling.
It is such an absurdly easy breakfast and can be made in advance or assembled in the morning. So let’s get to it.
About This Breakfast Quinoa Recipe
- It’s vegan and gluten-free
- Ready in minutes
- Nutritious and filling
- Low FODMAP
- Easily customizable
- Requires mostly pantry ingredients
- A quick and healthy breakfast
Ingredients At A Glance
- Rainbow or red quinoa
- Coconut oil
- Maple syrup
Making Breakfast Quinoa
Step 1. Add half a cup (or double up if you wish) of the cooked rainbow or red quinoa in a bowl and heat it in the micro for 30 seconds.
Step 2. Add coconut oil, maple syrup, cinnamon, raisins, and walnuts, and mix well.
Step 3. If you want to add additional toppings, I like adding banana slices and cacao nibs. If you want, coconut flakes and hemp hearts.
FAQs + Top Tips
How Long Should You Cook The Quinoa?
Red or rainbow quinoa can take a little longer to cook than traditional quinoa. I typically start with one cup of uncooked quinoa and rinse it well under running water in a fine-mesh strainer. Then combine it with 2 cups of water and let the quinoa cook by bringing it to a boil and then simmering it for 20 minutes. Once cooked, I like to leave it with the lid on for 10-15 minutes (better if you forget about it for a while), so it can absorb all the liquid. Then fluff it with a fork and let it cool completely before storing it in an airtight container in the refrigerator.
Can You Use White Quinoa?
You certainly can but the consistency will be slightly creamier, which is fine if that’s what you’re after. I prefer the nutty almost crunchy taste of rainbow or red quinoa. But this is your recipe now so run with it!
Can You Use Agave Nectar Or Honey?
If you’re following a Low-FODMAP diet, stick to maple syrup or even a little brown sugar. However, if you’re not Low-FODMAP or vegan, honey is a good option, or agave nectar is also a good choice.
Can You Make This Recipe In Advance?
If you’re really strapped for time, you can assemble the ingredients and store them in a jar or airtight container and warm them through the next day or pack them for breakfast on the go. (Because coconut oil tends to harden above 72 degrees Fahrenheit, I recommend either heating it slightly or letting it t least come to room temperature so you can give it a good stir).
If You Want To Spruce Things Up
If you’re the adventurous type, you can add the following toppings to add an extra boost of taste and nutrients:
- Coconut flakes
- Sliced bananas
- Hemp hearts
- Cacao nibs
- For an extra kick of protein, add peanut butter or your favorite nut or seed butter
Or as I mentioned, earlier, anything else you’d like to add to make it your own. I hope you enjoy this simple and delicious recipe as much as I do.
More Breakfast Recipes You May Like
- Easy Overnight Paleo Oatmeal (Vegan, Grain-Free)
- Low Carb Orange Cardamom Pancakes (Grain-Free, Keto)
- Keto Peanut Butter Cinnamon Granola (Vegan, Grain-Free)
- Easy Dairy-Free Keto Crepes Recipe (Paleo, Grain-Free)
- Best Gluten-Free Double Chocolate Muffins (Grain-Free, Paleo)
- 1/2 cup cooked red or rainbow quinoa
- 2 tbsp chopped walnuts
- 1/4-1/2 tsp cinnamon
- 2 tsp coconut oil (or more)
- 1 tbsp maple syrup (or as sweet as you'd like)
- 1 tbsp raisins
- optional: cacao nibs
- optional: banana slices
- optional: hemp hearts
- optional: coconut flakes
1. Add half a cup (or double up if you wish) of the cooked rainbow or red quinoa in a bowl and heat it in the micro for 30 seconds. 2.
Add coconut oil, maple syrup, cinnamon, raisins, and walnuts, and mix well.
1. If you want to add additional toppings, I like adding banana slices and cacao nibs. If you want, coconut flakes and hemp hearts.
2. I prefer using red or rainbow cooked quinoa but you can choose whichever works for you.