• Cook the Quinoa: In a medium saucepan, combine quinoa with 1½ cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork. This yields about 2 cups cooked quinoa.
  ¾ cup dry quinoa

Make the Breakfast Base

• Adjust heat to medium low. Gently stir in the almond milk, ground flaxseed, chia seeds, cinnamon, and maple syrup or Manuka honey (if using) and stir for approximately 1 minute.  Next add the blueberries and continue to stir for 2 minutes.  Cook for 5–7 minutes, stirring frequently, until thickened and creamy.
  1½ cups unsweetened almond milk, 4 tbsp ground flaxseed, 2 tbsp chia seeds, 1½ tsp ground cinnamon, 2-3 tsp pure maple syrup or Mauka honey, 1½ cups fresh blueberries

Portion into Containers

• Divide the quinoa mixture evenly into glass meal prep jars or airtight containers. Let cool slightly, then seal and refrigerate for up to 5 days.

Add Toppings and Serve

• When ready to enjoy, reheat the quinoa base if desired. Top each bowl with sliced strawberries, extra blueberries, coconut flakes, and any optional toppings like almond butter, tahini, or walnuts. Add a splash of plant milk if you like it extra creamy.
  ½ cup strawberries, ¼ cup blueberries, 2 tbsp unsweetened coconut flakes, 1 tsp almond butter, tahini drizzle, or chopped walnuts