Creamy Quinoa With Blueberries Vegan Recipe

Indulge in this dreamy, creamy vegan quinoa bowl bursting with juicy blueberries and a hint of warming spices! This recipe is easily customizable – swap blueberries for your favorite fruit (raspberries, strawberries, or even dates!), and pecans for almonds, walnuts, or hazelnuts. A quick and healthy meal ready in under 40 minutes, perfect for a satisfying breakfast, lunch, or light dinner. Makes 2 hearty servings or 4 smaller servings.

Prep Time 5 mins
Cook Time 35 mins
Calories 1004.8 kcal
Protein 31g
Rating 4.0 (1 Reviews)
Creamy Quinoa With Blueberries Vegan 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamy Quinoa With Blueberries Vegan

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How to Make Creamy Quinoa With Blueberries Vegan

  1. Rinse 1 cup quinoa under cold water.
  2. Combine rinsed quinoa and 2 cups water in a medium saucepan.
  3. Bring to a boil over medium-high heat.
  4. Reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and quinoa is fluffy.
  5. Remove from heat and let stand, covered, for 5 minutes.
  6. While quinoa rests, heat 1 can (13.5 oz) full-fat coconut milk in the same saucepan over medium-low heat.
  7. Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, and a pinch of salt to the coconut milk. Stir to combine.
  8. Remove from heat and stir in 1 teaspoon vanilla extract (optional).
  9. Fluff the cooked quinoa with a fork.
  10. Spoon quinoa into bowls.
  11. Pour the warm coconut milk mixture around the edges of the quinoa.
  12. Top with 1/2 cup fresh or frozen blueberries, 2 tablespoons hemp seeds, and 1/4 cup toasted pecans (or your preferred nut).
  13. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

351g

Fat

121g

Carbs

50g