Quinoa Blueberry Pudding

1 cup dry black quinoa

1 cup soy milk

1/4 cup honey

1 pint blueberries

1 1/2 cups water

1 cup coconut milk

Rinse black quinoa grains through a small sieve to remove bitter tasting residue before cooking.

Cook quinoa on the stove or in a rice cooker with 1 1/2 cups water until tender.

While quinoa cooks, add soy milk and coconut milk to a sauce pan, heating over medium high heat. Add 1/4 cup honey and stir until completely melted.

Bring this milk mixture to a simmer, then add cooked quinoa and stir to combine.

Continue cooking until mixture begins to thicken, stirring constantly over medium high heat, just a few minutes.

Stir in blueberries and remove from heat, transferring to a shallow bowl.

Refrigerate until chilled and thickened, stirring occasionally to cool evenly.