Yields: 2 generous servings
Ingredients
- 2 cups unsweetened almond milk
- 1 tablespoon good quality maple syrup
- ¼ teaspoon cinnamon
- 1 pinch kosher salt
- 1 cup uncooked quinoa rinsed and drained
- ¼ cup sliced almonds toasted
- Zest from 1 small lemon about 1½ teaspoons zest
For the Blueberry Compote:
- 6 ounces blueberries
- 1 tablespoon plus ½ teaspoon granulated sugar
- 2 teaspoons fresh lemon juice
- 1½ tablespoons water
Instructions
- In a medium lidded saucepan, combine almond milk, maple syrup, cinnamon, salt and quinoa. Bring the liquid to a boil, then lower the heat immediately until just simmering. Cover and cook for 15 minutes until about 2/3 of the liquid has been absorbed.
- Remove the lid, and cook for another 3 minutes, stirring constantly, until most of the liquid has been absorbed and the quinoa has the texture of thick porridge. -Remove quinoa from the heat and stir in the lemon zest.
- While the quinoa is cooking, make the blueberry compote. In a small saucepan, combine the blueberries, sugar, lemon juice and water. Cook over medium heat for about 10 minutes, stirring periodically, until the berries begin to burst and the mixture has thickened slightly. Remove from the heat and set aside.
- Now it’s time to toast the almonds. Heat a skillet or pan over medium heat (do not put any oil in the pan!). When hot add the sliced almonds and toast, shaking the pan regularly, for 2-3 minutes until they are lightly browned.
- Divide warm quinoa among bowls and top with blueberry compote and toasted almonds.