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Rinse 1/2 cup quinoa thoroughly.
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- 2
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Heat coconut oil in small pot.
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Sauté quinoa until dry and fragrant.
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Add 1 cup milk.
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Add a pinch of salt.
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Add a cinnamon stick.
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Simmer over medium heat.
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Add maple syrup.
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Add a pinch of ground cinnamon.
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A drop of vanilla extract.
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Bring mixture to boil briefly and lower.
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Lower flame to a simmer and place lid on pot. Simmer for about 20 minutes (according to package directions).
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Meanwhile, heat blueberries and lemon zest over low flame in another small pot. Blueberries will pop and mixture will be that of a chutney in about 8 minutes.
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Add agave to blueberries (if necessary).
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Slice one banana.
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Once quinoa is cooked, mix with a fork and add another half cup of milk so that quinoa is a little bit more like more like the consistency of morning cereal.
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To assemble breakfast bowl: layer half of chopped banana, top with quinoa, followed by blueberry compote.
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Chop almonds. (Walnuts & pistachios were also on hand today!)
- 19
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Top with chopped nuts.
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Drizzle with agave if you feel it is necessary. Serve warm and enjoy! This will definitely keep you going until lunch time.
Ingredients
| ½ | Cups Quinoa |
| 1 | Teaspoon Coconut oil |
| 1 | Pinch Kosher salt |
| 1½ | Cups Milk, divided |
| 1 | Teaspoon Vanilla extract |
| 1 | Cinnamon stick |
| 1 | Teaspoon Maple syrup |
| 1 | Pinch Cinnamon powder |
| ½ | Cups Blueberries |
| 1 | Pinch Lemon zest |
| 1 | Tablespoon Agave |
| 1 | Banana |
| ¼ | Cups Chopped almonds |