Are you bored of your morning cereal and oatmeal options? Looking for a nutritious and protein-packed alternative? You can’t go wrong with our roasted blueberry and vanilla quinoa bowl! The quinoa will hold your hunger pains at bay into the afternoon, so no worries about needing an early lunch or snack. Plus between the mix of vanilla, cinnamon, and blueberries, these fall flavors will have you craving this yummy quinoa any time of day!
What Goes Into It
- 2 cups of water
- 1 cup of quinoa
- 2 cups of fresh blueberries (frozen works too!)
- 1 tablespoon of vanilla extract
- 1/2 teaspoon of cinnamon
- 1 tablespoon of melted down coconut oil
- Sea salt, as much or as little as you like
You can also add anything else you’d like as a topping to your quinoa. Some of our favorites include slivered almonds, chia seeds, carob pieces, an extra sprinkle of sea salt, and even coconut flakes!
Other Things You’ll Need
- Parchment paper
- A baking sheet
How To Make It
Start by preheating your oven to 400 degrees F.
In a saucepan, mix the water, quinoa, vanilla, and bit of sea salt. Bring this mixture to a boil, then cover it and decrease the heat to low.
Let the quinoa simmer for about 15 minutes or until all of the liquid as been absorbed.
Now take your blueberries and toss them with the cinnamon and coconut oil. Once they are covered in the cinnamon and coconut oil, spread the blueberries out on a parchment-lined baking sheet. Note: it’s super important not to forget the parchment here, or your blueberries will end up a sticky mess after! Roast them for about 15 minutes or until they become bubbly.
Top your quinoa with the roasted blueberries and even a few fresh blueberries if you desire! Add any more additional toppings to taste and enjoy!
