Vegan Recipe: Jess’ Delight, Fresh Thymes Café

Get the stick-to-your-bones effect of oatmeal with this gluten-free, spicy-sweet concoction.


½ cup quinoa
¼ cup raw walnuts
½ cup millet
1 tablespoon pure maple syrup
1 cup blueberries
1 ½ teaspoons cinnamon

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Place ½ cup quinoa and ½ cup millet in saucepan with 2 cups of water and cover. Bring quinoa and millet to boil and turn off burner. Let stand for 12 to 15 minutes. Fluff grains with a fork and gently mix in the blueberries, walnuts, maple syrup and cinnamon. Enjoy the power-packed breakfast! It is really great with apples and bananas, too. Serves 4.

This is a great breakfast dish that can also be made in advance and warmed up all week long. It is also good at room temperature.

*Gluten-free, too

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