Save time by making a batch of quinoa earlier in the week. You can use it throughout the week for breakfast porridge, salad topping and to be used with roasted vegetables for a dinner bowl. To use cooked quinoa in porridge just add 2 T of water with the coconut milk and heat to incorporate.
1 ½ cups uncooked quinoa
4 cups water
1 cup coconut milk
¼ t sea salt
1 cup fresh blueberries
Toppings: maple syrup (2 t); honey(1-2 t tsp); hemp seeds ( 1 T); cinnamon ( 1 t); toasted nuts ( 2 T)
Vanilla Cashew Milk (recipe follows)
Place quinoa, water, salt and coconut milk in a 2-quart pot and bring to a boil. Reduce heat and cover to cook for 20 minutes. Stir in blueberries and cook for an additional 3 minutes. Add other toppings if desired.
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