Blueberry and Quinoa Breakfast Porridge

Ingredients

• 1 cup white quinoa, rinsed thoroughly until water runs clear
• 3 cups unsweetened almond milk, plus more for thinning
• 1/2 teaspoon ground turmeric, for color and earthiness
• 1/4 teaspoon fine sea salt
• 2 cups fresh wild blueberries
• 2 tablespoons maple syrup, divided
• 1 teaspoon fresh lemon zest
• 1 tablespoon coconut oil, grated or melted
• 1/4 cup unsweetened shredded coconut, toasted lightly
• 2 tablespoons honey or additional maple sparing for serving

Method

1. 1Combine the rinsed quinoa, almond milk, turmeric, and salt in a medium saucepan over medium-high heat.
2. 2Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes until most liquid is absorbed and grains are tender.
3. 3Remove from heat and let stand covered for 10 minutes to allow the grains to fully absorb remaining moisture and fluff up.
4. 4While the quinoa rests, toss the blueberries in a small bowl with one tablespoon of maple syrup and the lemon zest; let macerate to soften the skins.
5. 5Uncover the quinoa and stir in the coconut oil until melted and the texture becomes creamy and uniform.
6. 6Gently fold the macerated blueberries and their syrup into the warm porridge, letting them plump slightly in the residual heat.
7. 7Serve warm in bowls, topping each portion with toasted coconut flakes and a light drizzle of honey if desired to enhance sweetness.

Nutrition per serving