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Rinse the quinoa. Start by rinsing the quinoa under cold water a few times. Drain it well.
Combine all of the ingredients. Add the quinoa, coconut milk, water, maple syrup, vanilla extract, and salt to a large and deep saucepan.
Cook. Bring to a boil, then simmer for 17-18 minutes, or until the quinoa is tender. At this point, the pudding will appear very liquid. It’s normal, and it will thicken as it cools.
Let it cool. Remove from the heat and let cool completely before transferring to the refrigerator. In the meantime, prepare the blueberry compote.
Combine all of the ingredients. Add the blueberries, lemon juice, and maple syrup to a medium-sized saucepan.
Cook. Heat over medium heat for 10-12 minutes or until the blueberries have melted. You can mash some blueberries with a spoon if you want. Let cool completely before transferring to the refrigerator.
Serve. Once the pudding and blueberry compote have chilled for at least 4 hours, it’s time to serve. Pour about 1 cup of the quinoa pudding into a serving bowl and top with a few tablespoons of the blueberry compote. Enjoy!