Vanilla Quinoa and Roasted Blueberry Breakfast Bowl

By Dustin

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tablespoon vanilla
• 2 cups fresh or frozen blueberries
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon cinnamon
• Sea salt, to taste

Preparation

Step 1

Preheat oven to 400 degrees F.

Combine the quinoa, water and vanilla in a saucepan with a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes until liquid is absorbed.

Toss the blueberries with the coconut oil and cinnamon. Spread on a parchment lined baking sheet (don’t skip the parchment!) Roast until soft and bubbly, about 15 minutes.

Serve the quinoa topped with the roasted blueberries. Top with a few fresh blueberries, coconut, or slivered almonds if desired.