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.