Nutrient-Rich Breakfast Quinoa Cups with Blueberry Compote
Ingredients
- 1 cup cooked quinoa
- 2 cups plant milk (e.g., flax milk)
- 3 tablespoons pure maple syrup
- 4 tablespoons chia seeds
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 teaspoon psyllium husk powder (optional for added fiber)
- Pinch of salt
Blueberry Compote
- 2 cups fresh blueberries (plus more for topping)
- 1 teaspoon lemon juice
- 2 tablespoons maple syrup
- Pinch of salt
Toppings
- Fresh blueberries
- Nut/seed butter
- Maple or agave syrup
Preparation
Prepare Quinoa Mixture
Cook the quinoa according to package instructions if not already cooked.
In a large bowl, whisk together 1 cup of cooked quinoa, plant milk, maple syrup, chia seeds, vanilla, cinnamon, cardamom, psyllium husk powder (if using), and a pinch of salt.
Let the mixture sit on the counter for about 15 minutes, stirring occasionally until it thickens, similar to making chia pudding.
Make Blueberry Compote
In a small saucepan, combine all compote ingredients: fresh blueberries, lemon juice, maple syrup, and a pinch of salt.
Heat over medium-high heat until the blueberries burst and the mixture turns jam-like, about the same time as the quinoa thickens.
Assemble Quinoa Cups
Spoon the quinoa mixture into glasses or bowls, either layering or topping with the blueberry compote.
Refrigerate Overnight
Cover the glasses or bowls and refrigerate overnight.
Serve and Enjoy
The next morning, top the quinoa cups with nut/seed butter, fresh blueberries, and a drizzle of maple or agave syrup.
Optionally, you can also heat the cups if you prefer a warm breakfast.
