Blueberry and Pecan Quinoa Bowl

Ingredients

• Quinoa1 cup (200 g)
• Cornstarch1/2 tablespoon (5 g)
• Water1/2 glass (125 ml)
• Pecans2 half (8 g)
• Blueberries1 tablespoon (10 g)
• Stevia2 packet (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Place the quinoa and water in a pot over medium heat.

3. 3

   Step 3

   While boiling, dilute the cornstarch in a glass filled with a little water.

4. 4

   Step 4

   Once boiling, add the diluted cornstarch and stir constantly until slightly thickened.

5. 5

   Step 5

   Add stevia and mix well. You can add cinnamon and/or vanilla extract.

6. 6

   Step 6

   Serve and add the blueberries along with the previously chopped pecans.

7. 7

   Step 7

   Remember that you can use stevia or the sweetener of your choice. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Blueberry and Pecan Quinoa Bowl can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.