Chocolate Chip Blueberry Breakfast Quinoa.
A warm, slightly sweet quinoa breakfast with chocolate chips and fresh blueberries for a quick morning treat.
Equipment
- Small saucepan
- Measuring cups and spoons
- Spoon or spatula
- Fork
- bowls for serving
Ingredients
- 1/2 cup dry quinoa rinsed and patted dry
- 1/2 tablespoon coconut oil
- 3/4 cup canned lite coconut milk plus more for drizzling
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- salt a pinch
- 1/4 cup mini chocolate chips
- 1/2 cup fresh blueberries
Instructions
- Heat a small saucepan over medium heat and add the coconut oil; let it melt.
- Add the rinsed, patted-dry quinoa to the pan and stir or shake the pan to coat with oil; toast for 2–3 minutes, stirring occasionally.
- Pour in the canned lite coconut milk, then add the vanilla, cinnamon, and a pinch of salt; bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and can be fluffed with a fork.
- Divide the cooked quinoa between two bowls, sprinkle each with mini chocolate chips, and let sit 2–3 minutes so the chips soften.
- Drizzle a little extra coconut milk over each bowl and top with fresh blueberries before serving.
Notes
- Recipe adapted from an earlier breakfast quinoa.
- Use full-fat coconut milk for a richer texture if desired.