Blueberry Flax Hot Cereal

Name: Blueberry Flax Hot Cereal
Ingredients: ⅔ cup (160 mL) water; 3 Tbsp (45 mL) quinoa; 2 Tbsp (30 mL) quick-cooking rolled oats; 1-2 tsp (5-10 mL) maple syrup, honey or brown sugar; 1-2 tsp (5-10 mL) maple syrup, honey or brown sugar; 1-2 tsp (5-10 mL) maple syrup, honey or brown sugar; 1½ tsp (7.5 mL) flax (ground or whole seeds); 1½ tsp (7.5 mL) flax (ground or whole seeds); 1½ tsp (7.5 mL) flax (ground or whole seeds); 2 Tbsp (30 mL) blueberries, fresh (or frozen and thawed); 2 Tbsp (30 mL) blueberries, fresh (or frozen and thawed); 2 Tbsp (30 mL) blueberries, fresh (or frozen and thawed); 2 Tbsp (30 mL) blueberries, fresh (or frozen and thawed); Milk, half and half cream or vanilla yogurt (optional); Milk, half and half cream or vanilla yogurt (optional); Milk, half and half cream or vanilla yogurt (optional)

Preparation info

Serves
1

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This wholesome, hot breakfast cereal has the perfect combination of flavor and nutrients. You can substitute old-fashioned rolled oats for the quick-cooking oats; just add them to the mixture after seven minutes of cooking time. This recipe can easily be made in double or triple quantities.

Ingredients

⅔ cup (160 mL) water
3 Tbsp (45 mL

Breakfast
Vegan
Gluten-free

Method

Place the water and quinoa in a small saucepan, bring to a boil and cover. Reduce to a simmer and cook for 10 minutes. Stir in the oats, cover and continue to cook for another 5 minutes, until the oats are tender. Remove from the heat. Stir in the maple syrup and flax. Fold in the blueberries and top with milk, cream or vanilla yogurt (if using). Serve immediately.