Hello all!

I’m just popping in to share this recipe I mentioned last week. To make it, I used berries that we had gotten from the farmer’s market. Michigan blueberries are the best! 🙂 I love the combination of blueberries and brown sugar, but I don’t like my breakfasts too sweet. Feel free to play around with how much sugar you use, but make sure you use brown – let that sweet molasses-y flavor really shine through!

Blueberry Brown Sugar Breakfast Quinoa (egg, nut, dairy, and gluten free)

Ingredients:
– 1/4 cup quinoa, uncooked
– 1/2 cup water
– tiny pinch of salt
– 1 tbsp. milk (rice, soy, coconut, dairy, etc.)
– 1 tbsp. brown sugar, or to taste
– a dash of cinnamon
– 2 tsp. ground flaxseed
– 2/3 cup fresh or frozen blueberries

Directions:

1. In a small pot, combine quinoa, water, and a pinch of salt. Bring to a boil then reduce to a simmer.
2. Keeping heat low, add the milk and brown sugar. Allow the sugar to melt and the quinoa to absorb most of the milk.
3. Toss in the cinnamon and flax. Stir in the blueberries, and cook until the berries are warmed up and almost bursting.
4. Spoon the quinoa into a bowl and serve warm.
5. Enjoy!

Well, I’m off to work – have a wonderful day, everyone!