Low FODMAP Quinoa Breakfast Bowl with Basil Hollandaise
Savory protein-packed quinoa with tender green beans, topped with a creamy basil hollandaise sauce. A satisfying start to your day.
Instructions
- 1
In a medium saucepan, combine quinoa, green beans, water, and 1/2 teaspoon salt.
- 2
Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 15 minutes until quinoa is tender and water is absorbed.
- 3
While quinoa cooks, make the hollandaise: Add egg yolks and lemon juice to a blender. Blend until combined.
- 4
With blender running on low, slowly drizzle in melted butter until sauce is thick and creamy.
- 5
Add chopped basil, 1/4 teaspoon salt, and cayenne. Pulse briefly to combine.
- 6
Spoon quinoa and green bean mixture into bowls.
- 7
Drizzle generously with basil hollandaise sauce.
- 8
Garnish with fresh basil leaves and serve immediately.
FODMAP Notes
Quinoa is low FODMAP at 1 cup cooked per serving. Green beans are low FODMAP at 15 beans or about 75g per serving. Butter is very low in lactose. This recipe divides portions appropriately.
Tips
- 💡 Make hollandaise just before serving
- 💡 Add a poached egg on top for extra protein
- 💡 Leftover hollandaise can be gently reheated
- 💡 Try with asparagus when in season
Recipe Notes
This elegant breakfast bowl elevates quinoa with a luxurious basil hollandaise. The combination of protein-rich quinoa and creamy sauce keeps you satisfied all morning.
Substitutions
- Grain: Brown rice or millet
- Vegetables: Asparagus, zucchini, or spinach
- Sauce: Classic hollandaise without basil
Storage
- Quinoa: Keeps 4 days refrigerated
- Hollandaise: Best made fresh; can hold in thermos up to 1 hour
- Reheating: Warm quinoa, make fresh sauce
FODMAP Stacking Note
One serving is low FODMAP. Green beans are portioned correctly across 4 servings.
Related Recipes
- Low FODMAP Eggs Benedict
- Low FODMAP Quinoa Salad
- Low FODMAP Breakfast Hash