Blueberry Breakfast Quinoa
Gluten Free: undefined
MAKES: serving
Ingredients
1 cup cooked quinoa (measure after cooking)
1 cup blueberries, frozen*
2 tsp butter
2 tsp maple syrup
2 tsp vanilla extract
1 tsp cinnamon
lemon zest (optional)
Splash of milk or unsweetened almond or oat milk (optional)
Directions
In a small sauté pan over medium heat, combine butter, blueberries, syrup, and cinnamon.
Cook, stirring occasionally, until blueberries become sauce-like (like a compote). Add vanilla extract and optional lemon zest.
Remove from heat. Divide sauce into 2 separate containers.
Add 1/2 cup quinoa to each container.
Top each serving off with milk to make it creamy (optional).
Serve warm or cold, or refrigerate for later use.