Keep plain, cooked quinoa in the refrigerator for this and other meal bases. Hemp seed is best used uncooked to retain the valuable omega-3s.
Ingredients
- 1 cup quinoa, well washed
- 2 scant cups water
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- Dash of salt
- 1 1/2 cups fresh or frozen blueberries
- 4 tablespoons hemp seed
- 1/4 cup chopped toasted pecans
Instructions
- Combine quinoa and water in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes. Stir in coconut milk, cinnamon, cardamom, salt, and berries; warm through. Sprinkle each serving with hemp seed and pecans.
Notes
PER SERVING: 357 cal, 16g fat (6g mono, 5g poly, 4g sat), 0mg chol, 12g protein, 40g carb, 7g fiber, 42mg sodium
