2 1/2 cups of coconut-milk
1/3 cup quinoa
Nuts and seeds of your choice (almonds, walnuts and pumpkin seeds)
½ tsp alcohol-free vanilla
Pinch of sea salt
Optional / 1 tbsp stevia (green powder leafs)
Rinse the quinoa with cold water and set aside.
In a pot, mix all the ingredients together and cook in medium heat for 15 minutes. Don’t let it boil. Turn it off, cover it and let it sit on the (still hot) stove overnight.
If you want to eat it right away, cook over low heat for 25 to 30 minutes, till quinoa is tender.
Serve next morning at room temperature. Garnish with nuts, seeds, and cinnamon.