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Summer Breaky Bowl

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(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.