Coconut Blueberry Breakfast Quinoa

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This may sound weird but give it a try.  We got some fabulous blueberries from Michigan and I wanted to try using them in a breakfast cereal dish.  This dish is quite unusual but my husband loved it!  He wantd to make sure I posted it so that I would be able to make it again.  I doubled the recipe which you may not want to do the first time you try it.

1 teaspoon coconut oil (or you could substitute butter or a diffrent oil such a sunflower)
3/4 cup raw quinoa, rinsed and dried (my package of quinoa said the rinsing was unecessary)
1 (15 ounce) can lite coconut milk (or regular)
pinch of salt
1-2 tablespoons maple syrup
1-2 tablespoons unsweetened shredded coconut (or sweetened if that is what you have on hand)
1/2-3/4 cup blueberries (fresh or frozen,preferably fresh)

Melt the coconut oil over medium heat.  Add the quinoa and cook, stirring frequently, until it is toasted and golden brown, about five minutes.  Next, add the coconut milk and a pinch of salt and bring to a boil.  Reduce the heat, cover, and simmer until the liquid is absorbed, about 12-20 minutes.  It took at least 20 minutes until all the coconut milk was absorbed. Stir in the maple syrup to taste.  Top each bowl with the shredded coconut and blueberries. 

Adapted from Happy Healthy Mama.com

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