Blueberry Quinoa with Coconut Milk
by Rebecca
(from Yummy Plants)
 Blueberry Quinoa with Coconut Milk |
Here's a great healthy, wholesome breakfast idea! Sometimes eating a healthy breakfast can be a challenge. All too often
we are on-the-go, ready to hit the road. But when you have the time,
isn't it nice to sit and enjoy a nice breakfast?
This recipe is simple yet deliciously healthy. Quinoa is one of the most
complete food sources and is very good for you. Add some fresh
blueberries and coconut milk and you have a breakfast treat that may
just make you want to stay home and eat some more!
Blueberry Quinoa with Coconut Milk
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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