2 cups coconut milk (the stuff in the carton like “So Delicious”)
1/8 tsp salt
1 cup well rinsed uncooked quinoa (see below if you have left over cooked quinoa)
2 tbsp flax seed flour
1 tbsp coconut oil
1 tbsp honey
1 tbsp brown sugar

Optional toppings:

• handful of your favorite dried berries
• sliced banana
• nuts (sliced almonds, walnuts, cashews)
• almond or cashew butter (1 tbsp)
• your favorite fruit preserves

In a small saucepan, bring the coconut milk and salt to a simmer and add the quinoa. Stir frequently over a slow simmer until quinoa looks swollen enough to see the little spouted “tail”. Turn the heat to low and add the flax seed flour. Stir until combined – give a few minutes to let the flaxseed absorb the liquid and thicken it. Add coconut oil, brown sugar, and honey; stir until dissolved. Serve in a bowl and top with favorite nuts, fruit, spread, etc.

If you already have cooked quinoa: You’ll need about 1.5 cups of cooked quinoa to follow the proportions of the other ingredients in this recipe. Since it’s already cooked, you can reduce the coconut to 1 cup. Combine the milk and cooked quinoa in a saucepan heat to a very low simmer. Add the flaxseed and follow the rest of the instructions above.

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