Creamy Quinoa With Blueberries (Vegan)

READY IN: 35mins
Recipe by COOKGIRl

From 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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Pour the coconut milk around the edges of the quinoa. Top with the blueberries (or other berry of choice), hemp seeds and toasted pecans.

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