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.
INGREDIENTS
Nutrition- 1
- 2cups water
- 1
- 3⁄4teaspoon ground cinnamon
- 1⁄4teaspoon ground cardamom
- 1dash salt
- 1⁄2
Toppings
- 1 1⁄2
- 2 -3tablespoons hemp seeds (chia, flax or other seeds can replace)
- 1⁄4cup chopped toasted pecans
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DIRECTIONS
- 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.
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