INGREDIENTS 3 slices (1/2-inch-thick) rustic white bread 2 to 3…
1 cup red quinoa, cooked as directed (any color will work)
2 cups fresh, frozen blueberries
Half and half cream, milk or any type of cream product you prefer for topping
1. Gently boil frozen blueberries and a tablespoon or two of water and then reduce to a simmer until soft and releasing liquid.
2. Combine blueberry sauce with cooked, warm quinoa.
3. Divide into serving bowls and top with fresh blueberries, cream and brown sugar to taste.