Blueberry Breakfast Quinoa
Gluten Free: undefined
MAKES: serving
Ingredients
1 cup quinoa, cooked
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 plant-based milk (unsweetened almond or oat milk) Optional
Directions
Add butter, frozen blueberries, maple syrup, and cinnamon in a small sauté pan or pot. Cook over medium heat.
Continue to cook the blueberries while stirring occasionally. You want the blueberries to become sauce-like or a compote. Add the vanilla extract. If using lemon zest, add.
Turn the heat off and divide the sauce into 2 separate containers.
Add 1/2 cup of cooked quinoa on top of each container.
You can top each serving off with milk to make it "creamy" or leave it as is.
You can serve it immediately or store it in the refrigerator for another time.
Enjoy cold or warm!