Blueberry Lemon Breakfast Quinoa


1 cup quinoa

2 cup nonfat milk

1 pinch salt

2 tablespoons maple syrup

1/2 lemon, zested

1 cup blueberries

2 teaspoon flax seed


Rinse quinoa in a fine strainer with cold water to remove bitterness and any dirt.
Heat milk in a saucepan over medium heat until warm.
Stir quinoa and salt into the milk; simmer over medium-low heat until the liquid has been absorbed, about 20 minutes.
Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture, being careful not to crush them.
Scoop quinoa mixture into 2 bowls.
Top each with 1 teaspoon flax seed, garnish with a lemon slice, and serve.


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