Apple and Blueberry Quinoa Breakfast Pot

The perfect breakfast to prep and store in mason jars to use throughout the week. And a great way to use up some leftover quinoa and showcase that seasonal fruit.

2 cups white quinoa, cooked
1½ cups milk of choice (I use coconut)
½ tsp vanilla extract
2 tbsp maple syrup
½ tsp ground cinnamon
¼ tsp fresh ginger, grated
¼ tsp salt
½ cup dried blueberries (sub raisins if that’s what you have)
½ cup chopped dried apple
½ cup chopped fresh apple
½ cup plain yoghurt
1 tbsp pure maple syrup
½ tsp vanilla extract
Berries, fresh chopped apple, chopped walnuts and shredded coconut to serve (optional)

View the full recipe at Whole Food Bellies →