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Coconut Cherry Blueberry Quinoa

Warm Coconut Cherry Blueberry Quinoa

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A warm, slightly sweet and earthy quinoa bowl that’s perfect for Mother’s Day or any day! Lucious coconut milk, sweet blueberries and lemon give this recipe pops of amazing flavor!


  • 1 cup coconut milk
  • 1/2 cup uncooked quinoa
  • pinch of salt
  • 1 teaspoon pure maple syrup
  • 1 tablespoon Bonne Maman Cherry Preserves
  • 1/2 teaspoon lemon zest
  • 1/2 cup blueberries


  1. Add the coconut milk to a sauce pan and bring to a boil. Add the quinoa, stir with a fork and let it boil gently for 5 minutes.
  2. Turn off the heat, cover and let it sit for 20 minutes, then fluff with a fork.
  3. Stir in a pinch of salt, maple syrup, preserves and lemon zest. Fold in blueberries and serve!