(serves 1, double for your partner or guest)
1 cup cooked quinoa
1 cup coconut milk
1-2 tbsp wild blueberry jam, best quality you can find, or a handful of blueberries
1/8 tsp cardamom powder
1 tbsp ground up pumpkin seeds (can mash in plastic bag or food process a bigger batch to use as condiment for salads/soups/breaky)
1/4 cup raw walnuts or almonds
Make quinoa on the stove or in a pressure cooker**, or use leftover and warm up in a pot. Scoop 1 cup cooked quinoa in a bowl, add coconut milk to the hot quinoa so the bowl is warm. Top with jam, cardamom, pumpkin seeds and nuts.
**TIP: I'm obsessed with my instant pot!! You can not F up quinoa or any other grain for that matter in an instant pot. For this method, rinse 1 cup quinoa and add to the pot with 1 1/4 cups water, seal the lid and set for manual high pressure for 5 minutes. DONE. Makes about 2-3 cups cooked quinoa.