Warm Cinnamon Blackberry Quinoa
- 1 cup each Almond milk or coconut milk and water
- 1 cup Organic quinoa rinsed
- 1 ½ cups blackberries* fresh or frozen
- 1/2 tsp grated lemon zest optional
- 1/2 tsp cinnamon
- 2 tbsp pure maple syrup
- 1/3 cup finely chopped pecans**
- 1 cup plain Greek yogurt or thick coconut milk
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Combine almond milk, water and quinoa in a medium saucepan. Bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes or until most of the liquid is absorbed (should look similar to creamy rice pudding).
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Stir in blackberries, zest, cinnamon, maple syrup and pecans. Let stand for 5 minutes. Divide and top each serving with a dollop of yogurt.
Refrigerate leftovers for up to 4 days, reheat servings as needed.
*Obviously any other berry you love works here too
**While quinoa cooks toast pecans in a 350°F oven for 5 minutes or in a dry skillet over medium heat for 3-4 minutes. Finely chop and measure. Feel free to also use walnuts or almonds in place of pecans.
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.