Coconut Quinoa

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Coconut milk

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

  1 cup or 226g

• Raw Agave Nectar

  365 Everyday Value

  ⅔ tbsp or 14g

• Pumpkin and squash seed kernels

  Seeds, dried

  1 cup or 129g

• 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 ingredients and bring to a boil. Reduce heat to a low simmer and cover pot, preferably with a clear lid (so you can see through it and keep an eye on the quinoa). Stir a few times during cooking. If mixture seems to be boiling out, crack the lid to release steam, otherwise, keep covered. Cook for 10-15 minutes, until liquid is absorbed.
2. In the last few minutes of cooking, feel free to add a little water until desired consistency is reached.
3. Divide quinoa into bowls and top with fresh berries. Enjoy!

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