Roasted Blueberry Quinoa Bowl
Quick · 30 min · Serves 2 · American
Dietary: vegetarian, pescatarian, gluten-free, nut-free
Quinoa simmered soft in milk and water, topped with warm blueberries roasted with a little sugar until glossy and just about to burst.
Ingredients
For 2 servings
Roasted blueberries
- 300 g blueberry, fresh
- 1 tsp sugar, or cinnamon sugar
Quinoa
- 85 g quinoa, rinsed and drained
- 120 ml water
- 120 ml milk, whole
- 0.5 tsp chai seasoning (optional)
Steps
Roasted blueberries
- Heat the oven to 200°C (400°F). Rinse the blueberries, pick off any stems and let them dry a little on a kitchen towel.
- Tip the berries into an ovenproof baking dish, sprinkle over the sugar and stir to coat.
- Roast for about 12 minutes, stirring two or three times, until the berries are glossy and just about to burst open.
Quinoa
- While the berries roast, rinse the quinoa in a fine sieve under cold running water until the water no longer foams, then drain. Unrinsed quinoa tastes soapy.
- Bring the quinoa, water, milk and chai seasoning (if using) to a boil in a small saucepan, watching it as it comes up: milk boils over fast. Cover, turn the heat to low and simmer for about 15 minutes, until the liquid is absorbed and the grains have uncoiled their little white tails.
- Take the pan off the heat and leave it covered for 5 minutes, then fluff with a fork.
To serve
- Spoon the quinoa into bowls and top with the warm blueberries and their juices. The berries are usually sweet enough, so taste before adding any more sweetener.