Blueberry Flax Quinoa

Breakfast

Source:

Ingredients

2 tbsp ground flax seeds (~¾ oz)

¼ cups blueberries (~1 ¼ oz)

1 cups almond milk (~8 oz)

½ cups quinoa (dry) (~3 oz)

¾ tsp coconut oil (~⅛ oz)

optional: a tiny bit of salt

optional: ¾ tsp cinnamon

Directions

Rinse and dry quinoa and set aside.

Melt the oil in a pot over medium heat.

Add the quinoa and cook, stirring frequently, until it is toasted and golden brown (about 5 minutes).

Next, add the almond milk and a pinch of salt (optional) and bring to a boil.

Reduce the heat, cover and simmer until the liquid is absorbed, about 15-20 minutes.

Fluff the quinoa with a fork then serve in a bowl.

Top with washed blueberries, flax, and cinnamon. Enjoy!