Recipes: Breakfast

Ingredients:

Overnight Quinoa

• 1 cup cooked quinoa
• 5 tablespoons chia seeds
• 2 cups milk of choice
• 3 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 1⁄4 teaspoon kosher salt

 

Blueberry Compote

• 3 cups fresh or frozen blueberries
• 3 tablespoons maple syrup
• 1⁄8 teaspoon salt

Instructions:

Quinoa Base

• Combine cooked quinoa, chia seeds, milk, maple syrup, vanilla extract, and kosher salt in a bowl. Mix well to combine.
• Cover, and refrigerate for at least 4 hours, but preferably overnight to allow the quinoa and chia seeds to absorb the milk.

Blueberry Compote

• Combine blueberries in a large saucepan with salt and maple syrup. Bring to a boil, then immediately reduce the heat to medium-low and allow the mixture to simmer, stirring occasionally.
• Once the blueberries have thickened considerably (this should take between 15-20 minutes) remove from the heat.

Assembly

• After the quinoa mixture has had time to thicken, divide the quinoa base into 4 clean jars. Fill each jar about halfway full, then add in a few dollops of the blueberry compote.
• Add more of the quinoa mixture to fill the jar, then top with more blueberry compote.
• If desired, add a drizzle of almond butter, almonds, maple syrup, and fresh blueberries to serve.