Description
A comforting and flavorful breakfast quinoa bowl, perfect for Mothers Day brunch or a weekend treat. Sweet blueberries and cherry preserves add a delightful touch.
Ingredients
Units
Scale
- 1 cups (237 ml) coconut milk
- 0.5 cups (118 ml) uncooked quinoa
- pinch of salt
- 1 tsp pure maple syrup
- 1 tbsp Bonne Maman Cherry Preserves
- 0.5 tsp lemon zest
- 0.5 cups (118 ml) blueberries
Instructions
- Add the coconut milk to a saucepan and bring to a boil.
- Add the quinoa, stir with a fork, and let it boil gently for 5 minutes.
- Turn off the heat, cover, and let it sit for 20 minutes.
- Fluff with a fork.
- Stir in a pinch of salt, maple syrup, preserves, and lemon zest.
- Fold in blueberries and serve.
Notes
- For a richer flavor, toast the quinoa in a dry pan for 2-3 minutes before cooking.
- If you don’t have cherry preserves, use another fruit jam or a drizzle of honey instead.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 20
- Sodium: 100
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 5
- Protein: 10