1. In a small saucepan, add quinoa with 1 cup of water and add a dash of cinnamon. Bring to a boil, then reduce heat to a simmer, cover with a lid and cook for 15-20 minutes, or until water is absorbed. Fluff quinoa with a fork and set aside to cool.

2. Line an 8x8 baking dish with parchment paper and preheat oven to 350 degrees F.

3. In a large bowl, combine cooked quinoa, oats, shredded coconut, and baking powder. Combine well.

4. In a small bowl, mix together sugar, Greek yogurt, eggs, lemon juice, lemon zest, and vanilla.

5. Pour the wet ingredients over the dry ingredients and stir until just combined. Fold in blueberries. The mixture should be moist but not runny.

6. Pour mixture into baking dish and bake for 25 minutes.

7. Remove from oven and allow to cool completely before removing from pan and cutting into squares. Drizzle with melted white chocolate chips once cooled, if desired.