Blueberry Quinoa Crisp was created out of desperation for a dessert when I was adding quinoa back into my diet, after being off all grains for 3 years. I had been doing a lot of research about grains, and quinoa seemed like the first one I should try again, and I had no reaction (stomach issues).
This recipe can be eaten as a dessert or a breakfast treat, which is how we typically eat it. My kids love this dish, my husband… not so much because he doesn’t care for quinoa.
If you have never tried quinoa, then maybe before you make this recipe you should try it first. Quinoa has a very earthy flavor and you can taste it in this dish. However, if you LOVE quinoa like me, then I’m sure you are going to LOVE LOVE LOVE this recipe!!!!
I buy frozen blueberries typically at Costco. You can get their big bag of organic blueberries for around $9.00. Aldi’s sells frozen blueberries in small bags for under $2.00.
Blueberry Quinoa Crisp
Blueberry Pie Filling
- 5 cups frozen blueberries fresh works too, they just don't need to cook as long
- ¼ cup honey or pure maple syrup
- 3 Tbsp. water
- 2 Tbsp. tapioca starch or corn starch
- 1 Tbsp. lemon juice
- 1 cup pecans or walnuts other nuts would work too
- 1 cup cooked quinoa piping hot
- 3 Tbsp. honey
- 3 Tbsp. butter coconut oil works too
- 1 tsp. vanilla extract
- dash of salt
- Preheat oven to 350 degrees and grease an 8X8 baking dish.
- On the stove, cook quinoa according to package directions. To cook just 1 cup of cooked quinoa, add ⅓ dry quinoa to ⅔ cup water to a saucepan. Bring to a boil, then cover and simmer for 15 minutes, or until all the liquid has evaporated.
- While the quinoa is cooking, take a large saucepan and add 5 cups of frozen blueberries, lemon juice, and honey to it. Cook until the blueberries begin to soften and defrost.
- Next, make your tapioca starch and water slurry by whisking the 2 ingredients together.
- Add the slurry to the blueberries. Once, the mixture starts to thicken, pour the blueberry pie filling into your baking dish.
- Now, place the nuts into a grinder and grind them until slightly chunky.
- Add the nuts to a bowl with the honey, butter, vanilla and salt.
- Once the quinoa is done cooking and while it's still very hot, pour the quinoa over the nut mixture. The heat will soften the honey and the butter will melt. Mix well to combine.
- Immediately, pour the quinoa mixture over the pie filling and spread evenly over the top. (Optional: you can sprinkle the top with a little cinnamon)
- Bake for 25-30 minutes, or until the quinoa topping is golden. Allow to cool slightly before plating.