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Juicy blueberries really turn this bowl of warm cereal into something special. Not only is it incredibly tasty, but the juices turn the quinoa into an explosion of purple and blue that you don’t usually see in a typical breakfast cereal, unless it’s chock-full of those pesky artificial colors. Let’s just stick with the high-protein quinoa and antioxidant-rich blueberries because nature does just fine on its own, don’t you think?
For another gluten free (and decadent) breakfast option, check out our recipe for gluten free glazed baked doughnuts.
Serves: 2
Ingredients:
1 C (250 mL) water
1/2 C (90 g) organic quinoa, rinsed
Pinch of sea salt
2 Tbsp pure maple syrup
1/2 C (75 g) frozen organic blueberries, thawed (keep the juice)
2 Tbsp chopped raw pecans
Note:
For a creamier quinoa, add a little bit of nondairy milk to the bowl before serving.
Gluten-Free Maple Pecan Quinoa with Blueberries
Step 1
Bring water, quinoa and salt to a boil. Turn to low and simmer, uncovered, until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat and cover with a lid and let rest for 5 minutes.
Step 2
Fluff quinoa with a fork; spoon into bowls.
Step 3
Drizzle maple syrup over quinoa and add blueberries with their juice to each bowl. Sprinkle tops with pecans and serve!
Step 4
This recipe is excerpted with permission from "The Healthy Gluten-Free Life: 200 Delicious Gluten-Free, Dairy-Free, Soy-Free and Egg-Free Recipes!" by Tammy Credicott (Victory Belt Publishing).
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