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Creamy Quinoa With Blueberries (Vegan)

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“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.”
READY IN:
35mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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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