Vanilla Quinoa and roasted blueberry Breakfast Bowl
Ingredients
- 60 g Quinoa
- 180 ml Water
- 5 ml Vanilla Essence
- 1 handful Blueberries fresh or frozen
- 1 tbsp Coconut oil melted
- 1/2 tsp Cinnamon
- 1 tsp Sea salt
Instructions
- Preheat oven to 400 degrees F.
- Combine the quinoa, water, and vanilla in a saucepan with a pinch of salt. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes until liquid is absorbed.
- Toss the blueberries with coconut oil and cinnamon. Spread on a parchment-lined baking sheet (don’t skip the parchment!) Roast until soft and bubbly, about 15 minutes.
- Serve the quinoa topped with the roasted blueberries.
- Top with a few fresh blueberries.
Notes
1 Vegan Protein, 1 Fat and 1 Fruit Serving