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Blueberry Coconut Quinoa Breakfast Bowl
May 3, 2020
Equipment
- 2 saucepans
- Fine mesh strainer
Tip: In lieu of sugar I will be using monk fruit sweetener. It is so simple to replace in any recipe that calls for sugar because it is a 1:1 ratio. With zero carbs, zero sugar, no harmful side effects, and safe for diabetics; really anyone can enjoy this sweetener.
Ingredients
- ¾ cup quinoa, rinsed and dried
- 1 tsp coconut oil
- Pinch of salt
- 1 15 oz can coconut milk
- 2 tbsp maple syrup
Blueberry Compote
- 1 cup fresh blueberries, rinsed
- 2 tbsp monk fruit sweetener
- ½ lemon, medium
- ¼ cup water
Garnishes
- 1 tbsp toasted coconut, per bowl
- 1 tbsp pecans, chopped, per bowl
Instructions
- Put coconut oil into one of the sauce pans and let melt. Add recently rinsed quinoa into the pan and toast. Stir often for about 5 minutes or until the quinoa turns a soft brown color.
- Place all ingredients for blueberry compote in a separate saucepan and turn to medium heat. Stir on occasion. Cook on medium low heat for about 10 minutes. Set aside in a jar to cool.
- Add the can of coconut milk and a pinch of salt into the saucepan with quinoa. Place lid and bring to a boil. Once boiling adjust heat to low and let simmer until all liquid has been absorbed.
- Mix in maple syrup.
- Garnish quinoa with blueberry compote, pecans, and toasted coconut.
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