- 75g (1/2 cup) quinoa
- 125ml (1/2 cup) unsweetened coconut milk (carton variety)
- 4 medjool dates, seeded and roughly chopped
- 1 tsp ground cinnamon
- Pinch of nutmeg
- Pinch of ground cardamon
- 2 tsp sunflower seeds
- 2 tbs moist coconut flakes, plus extra for serving (optional)
- 1 x 125g punnet blueberries
- 1 x 250g punnet strawberries
Rinse the quinoa under cold water until the water runs clear (make sure the holes in your sieve aren’t bigger than the quinoa – we’ve learnt this the hard way!).
Put the quinoa into a saucepan with 375ml (1 1/2 cups) of water, the coconut milk and the chopped dates. Bring the mixture to the boil, then reduce the heat to simmer for 15-20 minutes, stirring occasionally and making sure that the quinoa doesn’t stick to the bottom of the saucepan.
Once the quinoa has begun to soften, add the spices, sunflower seeds and coconut flakes. Continue to cook for another 5-10 minutes, until the quinoa has cooked.
Serve immediately. We topped ours with fresh berries, extra coconut flakes, goji berries, pumpkin seeds (pepitas) and Greek-style yoghurt.
TIP: For extra sweetness, drizzle with a little honey or rice malt syrup.