1 cup uncooked quinoa
3/4 cup of unsweetened nut milk (cashew, almond, coconut)
1 ⅔ cup filtered water
½ tsp ground cardamom
¾ tsp cinnamon
¼ tsp sea salt
1-2 TBS maple syrup or raw honey
Seasonal fruit: apple, pear, pomegranate seeds, ripe banana
Dried fruit such as dates, prunes, apricots.
Chopped nuts or seeds
Toasted coconut flakes
Soak the quinoa for about 15 minutes, rinse and drain. In a small saucepan, add water, quinoa, spices, salt and maple syrup and bring to a boil. Bring heat down to a simmer, cover and cook for 12-15 minutes. Stir in nut milk. Taste for sweetness.
Transfer to bowl. Add toppings of choice.
Note: Cooked quinoa can be stored in the fridge for 4-5 days. Serve at room temperature or heat it, as you are ready to serve it, adding a few splashes of almond milk. Add toppings.