Coconut Cashew Quinoa

Coconut Cashew Quinoa

1 cup quinoa

1.5 cups light coconut milk

1/2 cup water

1/2 tsp cloves

1/2 tsp cinnamon

dash sea salt

1/3 cup cashews

1/4 cup coconut flakes

agave/honey/stevia to sweeten

Serves 2-4, depending on hunger!

1. Cook water and coconut milk over high heat, add quinoa and bring to a boil. Reduce to simmer, cover and cook for around 10 minutes. Stir every few minutes or so.

3. Add cloves, cinnamon and sea salt.

4. Place quinoa in a bowl and top with cashews, coconut and sweetener if preferred.

A great, gluten-free Sunday morning breakfast/brunch option.