Blueberry Quinoa with Coconut Milk

by Rebecca
(from Yummy Plants)

Blueberry Quinoa with Coconut Milk

Ingredients

½ cup uncooked quinoa
¼ cup of fresh blueberries
Maple syrup
Unsweetened coconut milk (We use the So Delicious brand in the green carton that you can find in the refrigerated section)
Kombu (optional)

Preparation

1. Soak the quinoa for a few minutes in a measuring cup and rinse carefully through a fine sieve. (If you don’t soak the quinoa, it will have a bitter taste).

2. Place the quinoa in a pot and add 1 cup of cold water and the blueberries. If you have kombu, add a postage-stamp sized square. (You’ll remove it before serving, but it adds trace minerals).

3. Cover the pot and bring to a boil. Once the quinoa comes to a boil, turn down to simmer and cook for another 20 minutes, stirring occasionally. As some of the blueberries disintegrate, the quinoa will turn a slightly purplish color.

4. You’ll know the quinoa is completely cooked when the quinoa spheres open into spirals. Serve the blueberry quinoa in bowls. Stir in maple syrup to taste and top with coconut milk to taste.