One 15-ounce can light coconut milkor 2 cups non-dairy milk of your choice
2tablespoonspure maple syrupor to taste
1teaspoonground cinnamon
½teaspoonpure vanilla extract
Pinchof sea salt
3cupscooked quinoa1 cup uncooked quinoa
2cupsfresh berriesI recommend a mix of strawberries, raspberries, and blueberries.
Instructions
First, toast the coco-nutty topping. Heat a medium skillet (with no oil) over medium heat. When hot, add the walnuts and coconut to the pan and toast for about 2 minutes, shaking the pan regularly, until lightly browned and cooked through. Transfer to a small bowl to cool.
Whisk the coconut milk, maple syrup, cinnamon, vanilla extract, and salt in a medium mixing bowl. Stir in the quinoa, and give it a taste. (Feel free to add a little more maple syrup, cinnamon, or vanilla here if you like.)
Divide the quinoa between 4 small bowls and top with berries and the coco-nutty topping. Serve with extra coconut milk if you like.