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INGREDIENTS
1C quinoa red, black, or white cooked and cooled
1C fresh or frozen berries or 1 banana, chopped or use any other fruit of you choice
2T raw nuts or pumpkin seeds chopped
1/2C nut milk: cashew, almond, hazelnut, coconut or rice, gluten-free oat, or hemp seed milk
DIRECTIONS
Put cooked and cooled quinoa in a bowl. Top with fresh berries or any other fruit of your choice. If using frozen fruit, let it thaw before adding the nut milk. Pour the nut milk of your choice over the top of the fruit then add chopped nuts or pumpkin seeds.
HOW TO COOK QUINOA
Use quinoa in a 1:2 ratio with liquid of your choice…water, broth, nut milk. For 1C of dried quinoa, use 2C of liquid. Measure quinoa, rinse well, add to saucepan with liquid and a dash of salt, bring to a boil, cover, reduce heat, and simmer for 20 minutes. Remove from heat and fluff with a fork. Serve or refrigerate.
For “fluffed” quinoa, use quinoa in a 1:1.5 ratio with liquid of your choice. For 1C of dried quinoa, use 1 1/2C liquid. Measure quinoa, rinse well, add to saucepan with liquid and a dash of salt, bring to a boil, cover, reduce heat, and simmer for 15 minutes. Do not remove lid from pan during cooking. Turn off heat and leave pan on stove top for an additional 5 minutes, all the while keeping the lid on the saucepan. After 20 minutes total, remove lid, and fluff quinoa with fork. Serve or refrigerate.