2 cups frozen frozen wild blueberries
1 cup cooked quinoa
1 cup plain Greek Yogurt
3 tablespoons shredded unsweetened coconut
3 tablespoons chopped macadamia nuts
2 teaspoons virgin coconut oil
2 teaspoons coconut or brown sugar, optional
1 teaspoon ground ginger
Heat a small saute pan over medium heat, and add chopped macadamia nuts and shredded coconut. Toss nuts and coconut together, stirring frequently to prevent from burning, until lightly browned, or about 4-5 minutes. Remove mixture from pan andallow to cool. Heat coconut oil in the same saute pan over medium heat, then add frozen wild blueberries, and stir until mixture is bubbling. Turn down heat to medium, and add ginger and optional coconut/brown sugar to wild blueberry mixture and continue stirring for about 5-6 minutes, or until blueberry sauce has reduced and thickened. Remove from heat and set aside while you assemble sundaes. Place 1/2 scoop each of warm cooked quinoa {you may make quinoa ahead of time and reheat before preparing sundaes} in 2 glasses/bowls/sundae dishes and top with 1 heaping tablespoon each of wild blueberry syrup mixture and nut/coconut mixture. Next, top each sundae with 1/2 cup Greek Yogurt, then divide remaining wild blueberry syrup and nuts/coconut and place on top of breakfast sundaes. Serve while still warm.
Courtesy of EA Stewart
