Healthy Little Vittles

Cook the quinoa according to package directions if you don't already have it on hand. I like to keep cooked quinoa in my fridge for a simple, easy option for lunch.
In a large bowl, whisk together 1 cup of cooked quinoa, plant milk, maple syrup, chia seeds, vanilla, cinnamon, cardamom, psyllium husk poweder (if using), and a pinch of salt. Let it sit in the bowl on your counter for about 15 minutes, stirring occasionally until it thickens- similar to how you make chia pudding.
In the meantime, make the blueberry compote by adding all of the compote ingredients into a small saucepan and heating over medium-high heat until the blueberries burst and the mixture turns into a jam-like consistency. This will take about the same amount of time as the quinoa to thicken.
Spoon the qunioa mixture into glasses or bowls layered or topped with the blueberry compote. Cover and refrigerate overnight.
The next morning, top with nut/seed butter, fresh blueberries and a drizzle of maple/agave syrup and enjoy! You may also heat it up if you prefer a warm breakfast- it's delicious either way!