- 1/2 cup quinoa
- 1 tablespoon of coconut oil
- Pinch of salt
- 1 cup coconut milk
- 1 tablespoon of agave or maple syrup
- Pinch of cinnamon
- 2 tablespoons of flax seeds
- 1/3 cup chopped nuts
- 1 cup pomegranate seeds
Coconut quuinoa base:
This is just the base so you can use it with whatever you want. You can substitute cinnamon with coco powder or add pears instead of pomegranate seeds. Just mix it up!
Cook the quinoa with coconut milk, coconut oil and salt on high heat until it starts boiling. Then lower the heat and let it cook for at least 10 more minutes. If necessary, add more coconut milk.
When the quinoa is done, add in the syrup, flax seeds and cinnamon. Let it cool.
It’s pomegranate season so it’s only logical I use them. I mix the seeds first with the nuts and then add them to the quinoa.