Quinoa Blueberry "Oatmeal"
1 cup quinoa
3x1 tsp cinnamon (divided)
1 tsp nutmeg
1/8 tsp allspice
1/4 cup frozen blueberries
3 tbsp vanilla greek yogurt
1 tsp vanilla
2 tbsp maple syrup
Toppings
1/3 cup coconut flakes (sweetened)
1/4 cup walnuts
2 tbsp sugar
(cinnamon mentioned up top)
Quinoa Oatmeal:
Combine spices (1 tsp cinnamon, nutmeg, and allspice), and vanilla +2 cups water into a small pot and bring to a boil. Reduce heat and add in your quinoa. As your quinoa cooks, use the downtime to prepare your toppings.
Toasted Coconut Flakes:
Add your coconut flakes to a warm pan (medium heat) and let them toast, moving them frequently so they don't burn. Once golden brown, remove them and put aside.
Candied Walnuts:
Add sugar to hot pan plus a few drops of water and the walnuts, then let sugar heat up. Move walnuts so sugar is evenly distributed, coating them, and when sugar starts to turn amber color sprinkle the cinnamon over the walnuts. Add more sugar if desired, and watch carefully ( they can burn fast!). Once well coated, remove from heat. They can get messy, so I prefer to let them cool on parchment paper.
Check the quinoa. Once the water is absorbed, stir in greek yogurt and maple syrup. When the quinoa reaches the desired texture and taste, remove from heat and stir in frozen blueberries. Top with coconut flakes and walnuts and enjoy :)
For this breakfast, a little goes a long way! The quinoa fills you up and will fuel you throughout your morning with plenty of protein. Blueberries add in vitamins C and B6 and are good for heart health, and the walnuts add in omega 3 fatty acids, (the good kind of fat) to get your brain going in the morning. When our household started our day with this dish, we felt full until lunch despite the relatively small portion size. This recipe should make enough for at least 3 servings.