Preheat your oven to 180°C (360°F).

In a small bowl, combine ground flaxseed with water and let it thicken for 10 minutes.

Rinse the white quinoa under cold water for 1-2 minutes in a fine-mesh strainer until water runs clear.

In a large mixing bowl, combine the rinsed quinoa, blueberries, coconut milk, prepared flax egg, and any sweeteners or spices.

Lightly grease an 8x8-inch baking dish and pour in the quinoa and blueberry mixture, spreading it evenly.

Bake for 50-60 minutes, stirring halfway through, until quinoa is fluffy and top is golden.

Once baking is complete, let it cool for about 10 minutes before slicing and serving.