- 1
-
Rinse 1/2 cup quinoa thoroughly.
- 2
-
Heat coconut oil in small pot.
- 3
-
Sauté quinoa until dry and fragrant.
- 4
-
Add 1 cup milk.
- 5
-
Add a pinch of salt.
- 6
-
Add a cinnamon stick.
- 7
-
Simmer over medium heat.
- 8
-
Add maple syrup.
- 9
-
Add a pinch of ground cinnamon.
- 10
-
A drop of vanilla extract.
- 11
-
Bring mixture to boil briefly and lower.
- 12
-
Lower flame to a simmer and place lid on pot. Simmer for about 20 minutes (according to package directions).
- 13
-
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.
- 14
-
Add agave to blueberries (if necessary).
- 15
-
Slice one banana.
- 16
-
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.
- 17
-
To assemble breakfast bowl: layer half of chopped banana, top with quinoa, followed by blueberry compote.
- 18
-
Chop almonds. (Walnuts & pistachios were also on hand today!)
- 19
-
Top with chopped nuts.
- 20
-
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 |