Blueberry Quinoa with Coconut Milk
This easy and delicious hot breakfast treat is great on a cold winter morning. Packed with antioxidants and protein, blueberry quinoa is a delicious way to start the day. And… you can let it simmer while you’re getting ready for work or school. What a delicious way to eat more whole grains!
*Recipe may be doubled or tripled
Note: We use So Delicious unsweetened coconut milk in the carton. This is different in flavor and texture than the coconut milk in the can used for Thai cooking.
Ingredients
½ cup uncooked quinoa
¼ cup of fresh blueberries
Maple syrup
Unsweetened coconut milk (We use the So Delicious Brand in the green carton that you can find in the refrigerated section)
Kombu (optional)
Preparation
1. Soak the quinoa for a few minutes in a measuring cup and rinse carefully through a fine sieve. (If you don't soak the quinoa, it will have a bitter taste).
2. Place the quinoa in a pot and add 1 cup of cold water and the blueberries. If you have kombu, add a postage-stamp sized square. (You'll remove it before serving, but it adds trace minerals).
3. Cover the pot and bring to a boil. Once the quinoa comes to a boil, turn down to simmer and cook for another 20 minutes, stirring occasionally. As some of the blueberries disintegrate, the quinoa will turn a slightly purplish color.
4. You'll know the quinoa is completely cooked when the quinoa spheres open into spirals. Serve the blueberry quinoa in bowls. Stir in maple syrup to taste and top with coconut milk to taste.
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