Rinse 1/2 cup quinoa thoroughly.
Heat coconut oil in small pot.
Sauté quinoa until dry and fragrant.
Add 1 cup milk.
Add a pinch of salt.
Add a cinnamon stick.
Simmer over medium heat.
Add maple syrup.
Add a pinch of ground cinnamon.
A drop of vanilla extract.
Bring mixture to boil briefly and lower.
Lower flame to a simmer and place lid on pot. Simmer for about 20 minutes (according to package directions).
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.
Add agave to blueberries (if necessary).
Slice one banana.
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.
To assemble breakfast bowl: layer half of chopped banana, top with quinoa, followed by blueberry compote.
Chop almonds. (Walnuts & pistachios were also on hand today!)
Top with chopped nuts.
Drizzle with agave if you feel it is necessary. Serve warm and enjoy! This will definitely keep you going until lunch time.