5cupsfrozen blueberriesfresh works too, they just don't need to cook as long
¼cuphoney or pure maple syrup
2Tbsp.tapioca starch or corn starch
1cuppecans or walnutsother nuts would work too
1cupcooked quinoapiping hot
3Tbsp.buttercoconut oil works too
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.