Quinoa & Blueberry Breakfast

• 1 cup Eden Foods Organic Quinoa
• 1 1/2 tablespoon Swanson Organic Coconut Oil
• 1 cup Eden Foods Organic Dried Blueberries
• 3 cups cold water
• 1/2 teaspoon Swanson Organic Ground Cinnamon
• 3 tablespoons packed Swanson Organic Date Sugar
• 1/4 cup skim milk

"Quinoa's natural saponin coating must be removed before it's ready for cooking. While the common method is to soak and wash excessively with water, Eden Foods Quinoa is mechanically de-saponized. This superior method best preserves flavor and nutrients. If using a brand other than Eden Foods quinoa, check the label for instructions before cooking."

In a large skillet, combine 1 cup of water with blueberries and simmer for about 10 minutes, or until water evaporates. Add in 1 tablespoon of the coconut oil and 1 1/2 tablespoons of the date sugar. Stir until blueberries are soft and begin to caramelize, about 5 to 10 minutes. Set aside.

Rinse and drain quinoa. Add quinoa and 2 cups of cold water to medium saucepan and bring to a boil over medium-high heat. Boil for 1 minute. Reduce heat to low, cover pan tightly and allow quinoa to simmer for 10 minutes. When quinoa is cooked (a little tail will appear on each piece), remove from heat and fluff with a fork. Add remaining 1/2 tablespoon coconut oil, remaining 1 1/2 tablespoons of sugar, cinnamon and milk; stir to combine. Fold in the blueberries. Garnish with your favorite nuts or coconut flakes.

Makes 6 servings. Serving size 2/3 cup.

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