Creamy Quinoa With Blueberries (Vegan)

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.

• Ready In: 35 mins
• Serves: 2-4

Ingredients

• 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)

• Toppings

• 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

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.