Ingredients:

  • 1 cup (200g) uncooked quinoa, rinsed well
  • 2 cups (475ml) water
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) milk (any kind), plus more if needed
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons (30g) honey or maple syrup
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries
  • Optional toppings: slivered almonds, chopped pecans, extra lemon zest, a drizzle of honey

Instructions:

  1. Combine quinoa, water, and salt in the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
  2. Remove from heat and fluff with a fork. Let it cool for a few minutes.
  3. In a mixing bowl, combine the milk, lemon juice, honey, lemon zest, and vanilla extract.
  4. Add the cooked quinoa to the lemon mixture and stir well. Gently fold in the blueberries.
  5. For a cold breakfast, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Spoon into bowls and garnish with desired toppings. Add a splash of milk if desired.