Recipe by COOKGIRl
From deliciousliving.com. Other fresh, frozen or dried fruit can replace the blueberries (raspberries, strawberries, dates, etc.) Don't have pecans on hand? Substitute almonds, walnuts or hazelnuts for example. Slightly adapted by me. Makes 2 hearty servings or 4 small servings.
Top Review by PaulaG
This was nice for a change of pace. Probably wouldn't call it "creamy". I may try cooking it again with the milk in place of the water. I used almond milk, fresh blueberries and chia seeds. The quinoa cooked for 12 minutes then rested for another 3 to 4 covered before serving. It was drizzled lightly with honey. As written this recipe makes 4 adult size portions. For the 2 of us I halved the recipes.
- 1 cup quinoa, well washed in a fine mesh strainer
- 2 cups water
- 1 cup coconut milk (can substitute dairy milk or other non-dairy option)
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cardamom
- 1 dash salt
- 1⁄2 teaspoon vanilla extract (my addition but optional)
- 1 1⁄2 cups fresh blueberries or 1 1⁄2 cups frozen blueberries
- 2 -3 tablespoons hemp seeds (chia, flax or other seeds can replace)
- 1⁄4 cup chopped toasted pecans
Directions See How It's Made
- Combine quinoa and water in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes. I cooked the quinoa a solid 15 minutes then set aside for 5 minutes. Spoon into bowls and use the same pan to warm the coconut milk.
- In the same pan you cooked the quinoa, warm the coconut milk, cinnamon, cardamom and dash of salt. Remove from heat and if using, stir in the vanilla extract.
- Pour the coconut milk around the edges of the quinoa. Top with the blueberries (or other berry of choice), hemp seeds and toasted pecans.