Rinse quinoa according to directions on the package.
In a small sauce-pot combine quinoa, water, vanilla, maple syrup and blueberries, cover and bring to a simmer on medium heat then reduce to the lowest setting, undisturbed, until all the water is absorbed, about 20 minutes.
Meanwhile, toast almonds in a skillet on medium low heat, until they start to turn light brown, about 3-5 minutes. Move to a plate immediately (they will continue to cook) and allow to cool while you quinoa finishes cooking.
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|Serving Size: 1 (327g)|
|Recipe Makes: Servings|
|Calories from Fat: 60 (48%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 13.6mg||0 %|
|Potassium 126.6mg||3 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 8.6g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 126
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