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Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes. Stir in maple syrup, chia seeds, sea salt, and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries and nuts, and cook for 30 seconds.
Place the quinoa in a medium saucepan along with 2 cups water and ¼ teaspoon salt. Bring to a boil then cover with a lid and reduce to a simmer.
Quinoa is a fantastically healthy whole grain that adds depth and tooth to any salad. Ingredients 2 cup cherry tomatoes – tossed with olive oil and salt and roasted for 20 minutes at 450 degrees.
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Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again. In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes.
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