Thursday, April 14, 2016

Coconut Blueberry Quinoa Breakfast Porridge- Vegan and 21 Day Fix Approved



Coconut Blueberry Quinoa Breakfast Porridge- Vegan and 21 Day Fix Approved


I pretty much love breakfast.  It is my very favorite meal of the day.  I love to have a bowl of something warm and inviting.  Oats, cream of rice and 7 grain cereal are some of my go-to's, but the other day I tried something with the super-food quinoa.  It was delicious!

Coconut Blueberry Quinoa Breakfast Porridge 
Ingredients
1 cup quinoa
1 1/2 cups light coconut milk
1/2 cup plus 2 Tbs. water
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
3 tsp. raw honey
1 pint blueberries
1 Tbs. coconut flakes ( no sugar added)
1 Tbs. slivered almonds- toasted
2 tsp. chia seeds
2 tsp. coconut sugar
2 Tbs. almond butter

Directions
In a saucepan over high heat, toast the quinoa for 1-2 minutes then add 1/2 cup cold water and stir for 30 seconds then add, 1 cup  of the light coconut milk,  1/2 tsp. of  vanilla  and cinnamon. Bring to a boil, then reduce the heat to low, cover and simmer until most of the liquid is absorbed and the quinoa is tender, or about 12 minutes. Remove from the heat. Stir in 2 tsp. of the honey and the remaining 1/2 cup light coconut milk.

In a small saucepan over medium-low heat, combine the blueberries, the 2 Tbs. water, the remaining 1/2 tsp. vanilla and the remaining 1 tsp. honey. Cook, stirring, until the berries release their juices, about 6 minutes.

Stir together the coconut chips, toasted almonds, chia seeds and coconut sugar in a small bowl.

To serve, measure the  hot quinoa in your yellow container then add to bowls. Drizzle with the almond butter and spoon the warm blueberries over the porridge. Top with the coconut chip mixture. Makes 3 or 4 servings

This counts as 1 yellow, 1 blue, 1 purple

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