Creamy Quinoa With Blueberries Recipes

SPICED BLUEBERRY QUINOA

Spiced Blueberry Quinoa image

I took up eating quinoa when I found out how much protein it has. This is really an easy dish to experiment with; my first version of the recipe was made with shredded apples instead of blueberries. It's just as delicious! -Shannon Copley, Upper Arlington, Ohio

Provided by Taste of Home

Categories Breakfast

Time 40m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 cup quinoa, rinsed and well drained
2 cups unsweetened almond milk
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen blueberries, thawed
1/4 teaspoon vanilla extract
2 tablespoons chopped almonds, toasted

Steps:

In a small saucepan, cook and stir quinoa over medium heat until lightly toasted, 5-7 minutes. Stir in almond milk, honey, cinnamon and salt; bring to a boil. Reduce heat; simmer, uncovered, until quinoa is tender and liquid is almost absorbed, 20-25 minutes, stirring occasionally., Remove from heat; stir in blueberries and vanilla. Sprinkle with almonds.

Nutrition Facts : Calories 352 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 59g carbohydrate (25g sugars, Fiber 7g fiber), Protein 9g protein.

CREAMY QUINOA WITH BLUEBERRIES (VEGAN)

Creamy Quinoa With Blueberries (Vegan) image

From deliciousliving.com. Other fresh, frozen or dried fruit can replace the blueberries (raspberries, strawberries, dates, etc.) Don't have pecans on hand? Substitute almonds, walnuts or hazelnuts for example. Slightly adapted by me. Makes 2 hearty servings or 4 small servings.

Provided by COOKGIRl

Categories Breakfast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup quinoa, well washed in a fine mesh strainer
2 cups water
1 cup coconut milk (can substitute dairy milk or other non-dairy option)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 dash salt
1/2 teaspoon vanilla extract (my addition but optional)
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
2 -3 tablespoons hemp seeds (chia, flax or other seeds can replace)
1/4 cup chopped toasted pecans

Steps:

Combine quinoa and water in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes. I cooked the quinoa a solid 15 minutes then set aside for 5 minutes. Spoon into bowls and use the same pan to warm the coconut milk.
In the same pan you cooked the quinoa, warm the coconut milk, cinnamon, cardamom and dash of salt. Remove from heat and if using, stir in the vanilla extract.
Pour the coconut milk around the edges of the quinoa. Top with the blueberries (or other berry of choice), hemp seeds and toasted pecans.

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