- 6
Ingredients
- 1 cup Quinoa
- 1 1/2 tablespoon Coconut Oil
- 1 cup Dried Blueberries
- 3 cups cold water
- 1/2 teaspoon Ground Cinnamon
- 3 tablespoons packed Date Sugar
- 1/4 cup skim milk
Preparation
Step 1
Rinse quinoa thoroughly, set aside.
In a large skillet, combine 1 cup of water with blueberries and simmer for about 10 minutes, or until water evaporates. Add in 1 tablespoon of the coconut oil and 1 1/2 tablespoons of the date sugar. Stir until blueberries are soft and begin to caramelize, about 5 to 10 minutes. Set aside.
Rinse and drain quinoa. Add quinoa and 2 cups of cold water to medium saucepan and bring to a boil over medium-high heat. Boil for 1 minute. Reduce heat to low, cover pan tightly and allow quinoa to simmer for 10 minutes. When quinoa is cooked (a little tail will appear on each piece), remove from heat and fluff with a fork. Add remaining 1/2 tablespoon coconut oil, remaining 1 1/2 tablespoons of sugar, cinnamon and milk; stir to combine. Fold in the blueberries. Garnish with your favorite nuts or coconut flakes.
Makes 6 servings. Serving size 2/3 cup.
Nutritional Breakdown (per serving):
Calories 277, Fat 6 grams, Protein 6 grams, Sodium 27 mg, Carbohydrates 49 grams, Fiber 11 grams