Blueberry and Strawberry Baked Oatmeal with Walnuts and Coconut

Baked oatmeal is the ultimate meal prep breakfast. You can make it over the weekend and have leftovers to reheat and enjoy throughout the week. This version is loaded with summer's ripest berries, omega-3 rich walnuts, and tasty coconut chips. It can be made gluten and dairy free, is sweetened with maple syrup, and flavored with a bit of cinnamon and vanilla extract. In the winter, feel free to use frozen berries, apples and pears, or even persimmons. You can also try topping the baked oatmeal with a bit of yogurt. It's a delicious, nourishing, and super simple breakfast.

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Blueberry and Strawberry Baked Oatmeal with Walnuts and Coconut

Makes about 6 servings
Adapted from Super Natural Every Day by Heidi Swanson

2 cups old-fashioned rolled oats (gluten-free if desired)
1 cup walnuts, chopped
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon sea salt
2 cups unsweetened, plain plant milk (oat, hemp, almond, soy)
1/3 cup maple syrup
2 eggs
3 tablespoons coconut oil, melted and cooled slightly
2 teaspoons vanilla extract
2 cups strawberries, chopped
1 cup blueberries
1/2 cup coconut chips (or 1/4 cup unsweetened shredded coconut)

1. Preheat the oven to 350F degrees. Grease a square 8-inch baking dish and set aside.
2. Combine the oats, half of the walnuts, baking powder, cinnamon, and salt in a medium-sized bowl.
3. In another bowl, whisk together the maple syrup, milk, eggs, coconut oil, and vanilla.
4. Stir dry ingredients into wet and mix to combine. Gently stir in berries and coconut. 
5. Transfer mixture to greased baking dish and top with remaining walnuts.
6. Bake until the top is golden and the oats are set, about 40-45 minutes. Store covered in the fridge for up to 5 days. 

Carrot, Walnut, and Raisin Muffins

I fell in love with these muffins as soon as the aroma of cinnamon, ginger, and cloves began to permeate my apartment. Trust me, people will run into the kitchen to see what magic you are cooking up. I could barely wait for them to cool. They smelled that fantastic!

Grain and dairy-free, this recipe uses almond flour as the base and maple syrup for the sweetener. Throw in those shredded carrots, coconut, raisins, and walnuts, and your taste buds will be dancing with delight.

Nutritionally, I love that almond meal muffins keep me feeling so full and satisfied. These ones are packed with mono and polyunsaturated fats, fiber, and protein. AKA a winning combo for satiety. They make a fantastic sack on the go, or the perfect sweet treat on a cold winter's eve. 

The original recipe comes from Katja over at savorylotus.com.   

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Carrot, Walnut, and Rasin Muffins

Makes 12 muffins
Adapted slightly from savorylotus.com

½ cup raisins
2 cups almond flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon allspice
1 teaspoon ground ginger
1/8 teaspoon ground clove
½ cup shredded unsweetened coconut
3 eggs
½ cup melted coconut oil
½ cup maple syrup
1 teaspoon apple cider vinegar
1 ½ cup grated carrot
1 cup walnuts, toasted and chopped

1. Preheat oven to 350°F. Line a 12-muffin tin with paper liners. 
2. Place raisins in a small bowl and cover with boiling water.
3. In a large bowl, mix together the almond flour, salt, baking soda, spices, and shredded coconut.
4. In a smaller bowl, whisk together eggs, oil, maple syrup, and apple cider viengar.
5. Drain the raisins. Stir raisins and grated carrots into wet ingredients. Stir wet ingredients into dry until just combined, then stir in walnuts.
6. Spoon batter into lined muffin tins. Batter will fully fill the liners. 
7. Bake for about 25 minutes, until an inserted toothpick comes out clean. Transfer to a wire cooling rack and cool for 10 minutes. 

Three Seed Breakfast Porridge with Spiced Stewed Peaches and Toasted Coconut

Now that there is finally a hint of that fall chill in the air, breakfast porridges are happening full force in my kitchen. The warmth and ease of bowl of slow cooked grains, topped with some fruit and nut butter, offers a delicious, filling, and nutritious start to the day. I love that I can cook a big pot of porridge at the start of the week, and then simply reheat a portion on the stove each morning. It’s efficient, affordable, and my belly is happy.

I’m going to call steel-cut oats the “gateway grain” into the marvelous world of porridge. They are widely available, affordable, totally delicious, and a nutritious choice to start the day. But I’ve found that I can fall into a steel-cut oat cooking rut if I’m not careful, eating oats week after week. Sound familiar?

This recipe provides a bit of variation to the morning oat routine. It’s a combination of millet, amaranth, and quinoa. Often called ancient grains, these three are actually seeds! (You may recognize millet as common bird seed…)

By combining these three seeds, we're upping the amino acid profile and boosting the number of vitamins and minerals of our porridge to provide our bodies with a broader spectrum of nourishing nutrients. We’re switching things up to practice our flexibility, adaptability, and openness in the kitchen and with the foods we eat. 

As we move into this fall season, let's aim for more variety, more colors, and more plants in your meals. Increase diversity! You'll not only make food more fun, but you'll be making yourself more resilient and giving your body the nutrients it needs to feel it's most vital.

Happy fall, all! Enjoy those bowls of porridge with gratitude for the abundance of nourishment this beautiful earth provides. 

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Three Grain Breakfast Porridge with Spiced Stewed Peaches and Toasted Coconut

Makes 4 servings

Porridge
1/3 cup amaranth
1/3 cup quinoa
1/3 cup millet
1 cup coconut milk (or other non-dairy milk)
¼ sea salt
1 teaspoon cinnamon
1/4 teaspoon cardamom

Spiced Stewed Peaches
1 tablespoon coconut oil
1 teaspoon cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 ripe peaches, sliced
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons water
Pinch sea salt

Coconut flakes, lightly toasted for topping

1)   In a fine mesh sieve, rinse the amaranth, quinoa, and millet. Transfer to a small sauce pot and cover with water. Soak overnight.

2)   Rinse the grains and return to the pot along with 2 cups of water, the coconut milk, salt, cinnamon, and cardamom. Bring to boil, reduce to simmer, and cook uncovered for 20 minutes, stirring occasionally.

3)   While the porridge is cooking, heat the coconut oil over low heat in a small sauce pan. Add the cinnamon, cardamom, and nutmeg, toasting the spices slightly until fragrant, about 30 seconds. Add the peaches, vanilla, lemon juice, water, and salt. Stir to combine and cook over low heat for 5-7 minutes, stirring nearly continuously.

4)   To serve, top porridge with stewed peaches and toasted coconut flakes. 

Tofu and Vegetable Stir-Fry with Peanut Ginger Sauce

This recipe has “week night dinner” written all over it. Cook some brown rice, quinoa, or soba noodles to go along with it and you’ve got yourself a hearty, nutrient packed meal that your entire family – kids included – will love (and devour). The carrots, bell pepper and snow peas are merely a suggestion for a tasty vegetable medley. You can swap in your favorites, broccoli perhaps, mushrooms, bok choy, or Japanese eggplant. All will go deliciously with this spoon-licking peanut ginger sauce.

Culinary Wellness Tip: Want to save a ton of time with this recipe and have dinner on the table in 40 minutes? Press and marinate your tofu before you head out the door in the morning. Then when you come home, heat your oven and get that tofu baking. Make the sauce, prep the vegetables, and get your stir-fry going. By the time the tofu is out of the oven, you’ll be ready to add the peanut sauce and tofu to bring the dish all together.

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Tofu and Vegetable Stir-Fry with Peanut Ginger Sauce

Serves 4

Tofu
1 pound firm tofu, drained, rinsed, and pressed
3 tablespoons tamari
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon maple syrup
1 tablespoon coconut oil
Pinch red pepper flakes

Peanut Ginger Sauce
¼ cup smooth peanut butter
1 tablespoons tamari
1 tablespoon rice vinegar
½ teaspoon lime zest
1 tablespoon plus 1 teaspoon lime juice
1 teaspoon maple syrup
2 tablespoon toasted sesame oil
1 ½ tablespoons grated ginger
¼ cup plus 2 tablespoons warm water

Vegetables
2 cloves garlic, minced
¼ teaspoon red pepper flakes
3 large carrots, cut into matchsticks
1 red bell pepper, cut into ¼ inch strips
1 pound snow peas, ends trimmed
Sea salt
2 tablespoons sesame seeds, toasted for garnish (optional)

1. Preheat the oven to 375F. Cut the block of pressed tofu into bite-size cubes.  Combine the remaining tofu ingredients into a bowl and marinate the tofu for at least 20 minutes, stirring half way through to ensure all the tofu is coated in the marinade.
2. Transfer the tofu to a parchment-lined baking sheet and bake for 30 minutes or until the tofu has begun to crisp up. After about 20 minutes of cooking, use a spatula to flip the tofu baking so that it cooks evenly on all sides.
3. While the tofu is baking, combine all the ingredients for the peanut ginger sauce in a small bowl. Whisk to combine. Adjust the level of ginger, lime, and maple syrup to taste.
4. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the garlic, red pepper flakes, carrots, bell pepper, snow peas, and a generous pinch of salt. Stir-fry until all the vegetables are crisp-tender.
5. Reduce the heat to low. Add the tofu back into the pan and pour in the peanut sauce. Stir continuously so that all the vegetables and tofu are coated in the sauce.
6. Serve topped with toasted sesame seeds.

Strawberry Chia Seed Pudding with Toasted Coconut and Almonds

Ch-ch-ch-chia!!!!

Yes, the same seeds that I watered for my terracotta Chia Pet are the main ingredients of this recipe. I’m totally crazy for the tiny seeds. I add them to smoothies, breakfast porridge, baked goods, and even salads as a nutrition booster. Once considered a staple in the Aztec diet, chia seeds are now considered a “super food” for their nutritional benefits.  

Chia seeds are well known for being a rich source of plant-based omega-3 fatty acids, with more per serving than even salmon. They also provide complete protein, antioxidants, and minerals like calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, and zinc.

The best part – in my gut’s opinion – is the way that chia seeds help with the digestive system. Chia seeds have a ton of fiber. 1 ounce (about two tablespoons) provides 11 grams of fiber, which is over 40% of the fiber RDA for women.  This helps regulate blood sugar levels, lower cholesterol, and aid in digestion. As this recipe will demonstrate, chia seeds form a gel when then come in contact with liquid. Not only does this binding quality provide an excellent egg replacer in baked goods, it also helps bind together stools, promote regularity, and coat the digestive tract in a way that reduces irritation.

After years of struggling with Irritable Bowl Syndrome, learning how to adjust the fiber in my diet has been a key tool in managing my IBS symptoms like constipation and bloating. Chia seeds, as well as flax seeds, have been two ingredients in my culinary pharmacy that keep my digestive system moving and my belly happy.

I should mention however, that when you begin to add fiber to your diet START SLOW. If you are new to chia seeds, their friends flax seeds, or phyllum husk, do not eat half of this recipe by yourself. You could end up with the reverse effects and get quite the stomach ache. Also make sure you drink plenty of water when increasing fiber to your diet. This will also help keep everything moving along in the right direction...  

THE RECIPE
As one of my clients put it after trying a version of this recipe, “These chia seeds are magic!” Without adding anything besides almond milk, chia seeds form a tapioca-like consistency that is creamy, filling, and totally delicious. By blending up some strawberries with the almond milk before adding the seeds, the pudding becomes infused with delicious strawberry flavor. Topped with toasted coconuts and slivered almonds, you might just think you're eating dessert for breakfast.

This recipe makes enough pudding to fill 5 1-cup mason jars, which is perfect if you are looking for an easy no-cook breakfast for you and your family. I've written it for this quantity because it is a great recipe to batch cook at the beginning of the week and enjoy through Friday, since these single-servings can last in the fridge for up to five days. All you have to do the morning of is add the toppings. The recipe can definitely be halved if you want to make a smaller quantity.

Finally, while I've featured strawberries here as the fruity flavor, feel free to experiment with whatever fruit inspires you. You can use the same method with mango, pineapple, or other types of berries. Mango lime chia seed pudding with toasted coconut and pecans anyone? 

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Strawberry Chia Seed Pudding with Toasted Coconut and Almonds

Yield: 5 1-cup servings

2 cups unsweetened almond milk
2 cups strawberries, divided
¼ teaspoon cinnamon
1 tablespoon maple syrup
1 teaspoon vanilla extract
Sea salt
½ cup chia seeds
¼ cup shredded unsweetened coconut
¼ cup slivered almonds

1. Preheat the oven to 300F.

2. In a blender combine the almond milk, 1 cup strawberries, cinnamon, maple syrup, vanilla extract, and a pinch of salt until smooth. Add the chia seeds and remaining cup of strawberries, pulsing a few times so that the seeds become uniformly distributed and the strawberries are cut into small chunks. Pour into single serving mason jars or one large glass container and allow to sit overnight or at least 2 hours.

3. Spread the almonds onto a parchment lined baking sheet and bake for 5 minutes. Remove from oven, add the coconut flakes and continue toasting for another 5 minutes, or until golden brown. Allow almonds and coconut to cool before storing.

4. To serve, top the pudding with about a tablespoon of the coconut and almond mixture.

Lentil Salad with Radicchio, Fennel, Oranges, and Toasted Walnuts

Now that picnic season is among us, you’ll be the talk of the park when you show up with this jazzed up lentil salad. It’s a one-bowl, wellness meal full of heart-healthy fiber, plant-based protein, and longevity-boosting antioxidants.

I’m on a mission to destroy any bad reputation attached to lentils. They are one of my absolute favorite foods, with 13 grams of protein and one quarter of your daily fiber needs per serving. They are rich in iron, folate, and minerals like copper, phosphorus, and manganese.

Protein that helps regulate blood sugar, promote heart health, and boost energy? That’s what I call PLANT POWER!

While there’s nothing fun at all about plain lentils, they are fabulous sponges, and soak up whatever flavors you decide to dress them up with. The flavor combination in this lentil salad always make me smile. The orange, parsley, and dill bring sunny cheer, and the radicchio, fennel, and walnuts provide the tantalizing crunch-factor. If you’re in the mood, add some feta or goat’s cheese for a little extra tang, but it definitely doesn’t need it if you’re dairy-free.

This dish is a perfect make-it-the-night-before salad since the flavors only get better as they have a chance to meld together. It stores well in an air-tight container for up to five days. You may have to drain out a little of the liquid that accumulates, but save it! It makes a fabulous impromptu dressing for an arugula salad.

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Lentil Salad with Radicchio, Fennel, Oranges, and Toasted walnuts

Yield: 4 servings

1 cup dried French green lentils, picked over and rinsed
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 teaspoon orange zest
2 tablespoons orange juice
1 clove garlic, minced
Sea salt
Pepper
1 head radicchio, cored and chopped
1 fennel bulb, thinly sliced
1 orange, supremed and chopped
¼ cup fresh parsley, minced
¼ cup fresh dill, minced
¼ cup walnuts, chopped and toasted

1. Place rinsed lentils and ¼ teaspoon salt in a saucepan and cover with water. Bring to a boil, reduce to a simmer, and cook about 25 minutes, or until just tender. Drain lentils and put in a medium-sized bowl.
2. Whisk together the balsamic vinegar, red wine vinegar, olive oil, orange zest, orange juice, garlic, salt, and pepper. Toss the lentils with the dressing and set aside to marinate while preparing the remaining ingredients.
3. When the lentils have cooled, add the radicchio, fennel, orange, parsley, and dill to the lentils, tossing to combine. Top with toasted walnuts to serve.

Spring Quinoa Tabouli Salad with Arugula

This quinoa salad has “Mason Jar Lunch Recipes” written all over it.  It’s a quick and simple meal that can be ready in minutes and will stay fresh in the fridge through the week – easily reinvented into a number of grab-and-go lunches. It also made a delicious side accompaniment to some pesto-baked salmon for a healthy and satisfying weeknight dinner. 

Here’s the game plan: While the quinoa is cooking, prepare the dressing and cut the vegetables. After the quinoa has cooled, toss it all together. But here’s the catch – if you are planning on eating the salad for lunch tomorrow, keep the arugula and sunflower seeds separate so the delicate leaves don’t become mush.

To prep your on-the-go, wellness meal, use a 2-cup, wide-mouthed Ball jar (16 oz). Place 1 cup of quinoa salad at the base of the jar, then fill the remainder of the jar with arugula. Top with a tablespoon of sunflower seeds, lemon wedge, and a pinch of salt. The arugula should stay fresh and crisp until lunch time!

If you are in the mood for something hardier, sardines packed in olive oil and tossed with a squeeze of lemon and pinch of salt make an excellent accompaniment to this salad. If sardines aren’t your thing, shredded chicken from last night’s leftovers would also pair quite well.  

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Spring Quinoa Tabouli Salad with Arugula

Yield: 4 servings

1 cup quinoa, rinsed well and drained
1 ¾ cups water
½ teaspoon salt, divided
3 tablespoons olive oil
½ teaspoon lemon zest
¼ cup lemon juice
1 clove garlic, minced
1 cup parsley, minced
½ cup mint, minced
1 bunch radishes, sliced
1 bunch scallions, cut into thin rounds
1 cucumber, small diced
Arugula
Sunflower seeds, toasted

1. Bring the quinoa, water, and ¼ teaspoon salt to a boil in a small pot, reduce to simmer, and cook covered for 15 minutes. Remove from heat and let rest for 5 minutes. Fluff with a fork and spread over a baking sheet or plate to cool.  
2. Whisk together the olive oil, lemon zest, lemon juice, garlic, and the remaining ¼ teaspoon salt.
3. In a large bowl, combine the cooled quinoa, dressing, parsley, mint, radishes, scallions, and cucumber. 
4. To serve, toss the arugula with a pinch of salt, drizzle of olive oil, and squeeze of lemon. Add the quinoa tabouli and top with toasted sunflower seeds. 

Turmeric and Cumin Roasted Cauliflower Salad

If you are cooking and the food tastes bland, what do you do? Nine times out of ten, the answer I usually hear is, “add salt.”

There is no doubt salt is a necessary ingredient for building flavor in a dish. Rather than make food “salty,” the right amount of salt can increase the sweetness of some fruits or even decrease unpleasant bitterness. Salt has the miraculous effect of simply enhancing the delicious flavors of foods.

Salt has vital biological function as well. Membrane channels in cell walls are regulated by the concentration of salt (and potassium) inside and outside of our cells. As a result, biological functions ranging from digestion to nerve transmission are impacted by the amount of sodium in our body.

High quality, non-iodized sea salt is a truly vital cooking ingredient. However, it is 100% necessary to learn how to build flavor and create dynamic taste combinations apart from the basic salt and pepper routine. Don’t our taste buds deserve something a bit more fun?

So how do we develop these tasty flavor profiles without being overly dependent on salt? One answer: herbs and spices

When we bring these ingredients into the kitchen we expand our culinary potential by one hundred fold. Think of a little fresh parsley that garnishes braised chicken. It’s the element that freshens the dish and makes it come alive with brightness. A bowl of Vietnamese pho would not be complete without the torn mint, cilantro, or basil that accompanies it. The crispy skin of my mother’s roasted chicken is so divine because of thyme and oregano (and copious amounts of butter of course).

Now think about any global cuisine that you can imagine. It is the century-old herb and spice combinations that give it the unique flavor you crave. The taste of Mexico is completely within grasp when you have some cumin, cilantro, cinnamon, and oregano on hand. You can take a trip to Provence with rosemary, sage, marjoram, and thyme, and bring India into your kitchen with turmeric, cumin, coriander, and cilantro. Herbs and spices will bring your food to the next flavor-popping level.

Not only are they essential to the culinary toolkit, but herbs and spices also bring an incredible array of nutrition onto your plate. In the recipe that follows, I’ve used a classic Indian spice combination and paired it with bright parsley and crisp mint. Between the five spices and two herbs, we’ve got cardiovascular, anticancer, anti-inflammatory, antimicrobial, and digestive benefits well covered and accounted for.

With all that stands to gain by cooking with herbs and spices - from the taste to the nutrition - the next time your food tastes a bit bland, how will you be upping the flavor?

That’s right. A bit of salt and a whole lot of herbs and spices.

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Turmeric and Cumin Roasted Cauliflower Salad

Yield: 4 – 1 ½ cup servings

1 head cauliflower, chopped into florets
1/2 cup olive oil, divided
1 1/2 teaspoons coriander
1/4 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon cumin
1/8  teaspoon cayenne
1/4  teaspoon + pinch salt
3 tablespoons lemon juice
1 teaspoon honey
1 clove garlic, minced
1/2 cup loosely packed mint, chopped
1 cup loosely packed parsley, chopped
2 cups cooked chickpeas, or one can, drained and rinsed
1/4 cup raisins
1/4 cup almonds, chopped and toasted

1. Preheat oven to 425F.
2. Place the cauliflower florets in a large bowl. In a small bowl, mix together ¼ cup of the olive oil, the spices, and ¼ teaspoon salt.  Pour the oil mixture over the cauliflower and use your hands to make sure the florets are equally coated. Transfer the cauliflower onto baking sheets, making sure not to crowd them, and roast for 25 minutes. Allow cauliflower to cool.
3. While the cauliflower is in the oven, mix together the remaining ¼ cup olive oil, pinch of salt, lemon juice, honey, and garlic.
4. Combine the cooled cauliflower, lemon dressing, mint, parsley, chickpeas and raisins. Top with toasted almonds when ready to serve. 

Whole Foods Cleanse - New Years Day Quinoa Porridge

On New Years day, I was feeling sluggish, a little out of balance, and like my digestive system needed a major break. After all the holiday parties, culinary school tastings, restaurant work, and baking projects, I needed a full body re-boot.

January is usually the month of extreme diet pledges, juice and raw foods cleanses. While some people swear by their 5-day green juice cleanses or all-salad-all-day regimes, I find they are usually a pain to follow, extremely hard on your system, and leave you with terrible cravings that will send you swinging back out of health.

I would like to offer a simpler, softer, and definitely tastier idea for those who are feeling ready to bring their health back into balance for the new year. The solution: WHOLE foods. 

Rather than pledge to eliminate "naughty" foods from your diet, try to incorporate as many plant-based foods as possible. We're talking about vegetables, fruits, whole grains, nuts, seeds, and legumes. When you begin to increase the quantity of these nourishing, whole foods into your diet, you will naturally find yourself moving away from the processed, the artificial, and the overly sugared. Think more about what you should eat and less about what you shouldn't eat.

Trust me, your body and spirit will thank you.  

This is the Whole Foods Cleanse. Its the way humans have been eating for millennia. Its not complicated or carefully measured. Rather, it's guided by vibrant colors, inspired by nature's bounty, and driven - most importantly -  by what your body needs to feel its best. 

The problem for most people, myself included, is that resolve to eat well fades without continual ideas of "what's for dinner." And we easily turn back to old, less-healthy habits. That is where Carly's Wellness Kitchen comes in. On this site, I will feature plant-based meals (with some high-quality animal products too) and teach you about basic nutrition principles. As I invite you into my kitchen, I hope you will find continual inspiration to nourish yourself with high quality, whole foods. Wellness begins in the kitchen. So lets get cooking! 

Here's a recipe to refresh your breakfast routine. Ditch the refined cereals and turn to whole grains, cooked to a porridge consistency and mixed with fresh or frozen fruit and chia seeds. In this recipe, I've used quinoa and frozen blueberries and topped it with cashews and shredded coconut to add some healthy fats. The combination of fiber and fat helps keep you feeling full and satisfied. It works for New Years Day or any day. 

Culinary Wellness Tip: Don't have time for this recipe on the weekdays? Make a pot on Sunday and reheat portions as needed with a little extra almond milk. All you'll have to do is throw on the toppings and enjoy. 

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Quinoa Porridge with Blueberries, Chia Seeds, and Coconut

Yield: 4 one-cup servings

1 cup quinoa, soaked overnight if possible
1 cup water
1 ½ + 1/4 cups almond milk
1 inch cinnamon stick, or ½ teaspoon ground cinnamon
Pinch salt
2 tablespoons chia seeds
1 cup blueberries, fresh or frozen
Shredded coconut
Honey or maple syrup

1. Rinse quinoa and combine with water, 1 ½ cups almond milk, cinnamon stick, and salt in a medium-sized pot. Bring to boil, reduce to a simmer, and cover. Cook for about 20 minutes, or until quinoa is porridge consistency.
2. Remove from heat and stir in the chia seeds and blueberries, adding an additional ¼ cup almond milk. Rest for 10 minutes, allowing the chia seeds to expand.
3. Serve with shredded coconut and a drizzle or honey or maple syrup.