Quinoa is yet to be tested for its salicylate value however it appears to be well tolerated.  I, personally, have had no issues with it.  I am however unable to guarantee that you will be able to tolerate it and therefore recommend that you consult your Dietitian prior to preparing or consuming it.  If you do tolerate it, then I am sure that you will enjoy having a wholegrain in your diet (although this does not mean you will like the meal.

Quinoa porridge with poached pear

Quinoa porridge

Ingredients (2 servings)

150 grams of Quinoa

350mls water

100ml rice milk

vanilla pod 

agave to taste

Instructions

Place one vanilla pod in the rice milk.

Rinse quinoa under running water.  

Add quinoa to 350ml of water in a saucepan and cook on the stove top for approximately 10 minutes. Remove quinoa and drain.  

Return quinoa to saucepan with the rice milk and vanilla.  

Add agave to taste and cook simmer for 5 minutes.  

Poached Pear

Ingredients (2 servings)

One whole ripe pear, peeled 

350mls of water

vanilla pod

agave to taste

Instructions

Combine water and agave in a saucepan and bring to the boil.

Place whole pear and vanilla pod in the water and agave mix and simmer for 20 minutes 

Cover with a piece of baking paper over the top (please be very careful if you have a gas stove or breeze through the window).  

Turning pear every 5 minutes to ensure that it cooks

Remove pear from syrup and quarter to remove core.  

place on top of quinoa porridge (I chop mine and keep the syrup for future cooking adventures or pour it on top if I want something extra sweet),

*Some other ideas: pour rice milk over the mixture before eating; add agave or maple syrup at the completion of the cooking process (or not at all); add banana on top rather than, or in addition to, agave.  My mother, who is super fit, has Type 2 diabetes and likes to eat this when I visit so I leave out the agave and she cooks an unripe pear separately.