Jolene's Recipe Journal

September is #WholeGrainsMonth and I'm celebrating with one of my favorites, quinoa!

I eat a lot of brown rice/quinoa blends and other savory dishes, but I really wanted to find a way to sweeten it up.  I found this Spiced Blueberry Quinoa on the Taste of Home site. 

I had bagged pre-rinsed quinoa which made this one a breeze to make.  I'm not a huge fan of almonds, so I used some pecans instead.  Next time I'll toast them or maybe glaze them. Full disclosure, I didn't measure the blueberries.  I had most of a pint left, dumped some in and then reserved some for the top.

I packed the cooled quinoa into jars for easy grab and go breakfast. I topped them off with some more pecans and blueberries. It's great cold or warmed back up and a nice change from overnight oats.  Thank you so much to Shannon C for sharing her recipe!  

Spiced Blueberry Quinoa

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Author: Jolene's Recipe Journal

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 (used whole pecans)

Instructions

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

Notes

Source: https://www.tasteofhome.com/recipes/spiced-blueberry-quinoa/

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