Coconut Quinoa

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Sweetener, syrup, agave

  2 tsp or 18g

• Pumpkin and squash seed kernels

  Seeds, dried

  2 tbsp or 16g

• Water

  Plain, clean water

  1 cup or 237g

• Strawberries

  Raw

  1 cup, whole or 144g

Directions

1. Place rinsed and drained quinoa, coconut milk, and agave in a medium-sized pot. Stir to combine and bring to a boil. Once boiling, reduce heat to a low simmer and cover with a clear lid if available, to monitor cooking. Stir occasionally, and slightly crack the lid if needed to prevent boiling over. Cook for 10-15 minutes until the liquid is absorbed.
2. In the final minutes of cooking, add a little water if needed to achieve your desired consistency.
3. Divide the cooked quinoa into bowls and top with fresh strawberries. Serve immediately and enjoy.

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