Heat a small saucepan over medium heat and coconut oil. Once melted, add in quinoa and shake the pan to coat, letting toast for 2-3 minutes, stirring occasionally.
Combine coconut milk, cinnamon and vanilla in the saucepan with quinoa and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
Divide quinoa into two bowls then sprinkle with chocolate chips. Let sit for 2-3 minutes so the chips get melty. Add in a few drizzles of coconut milk, then blueberries.
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