1 Servings 18 min Cook
1 Cup Quinoa
1 Cup Coconut Milk
2/3 Tbsp Raw Agave Nectar
1 Cup Pumpkin And Squash Seed Kernels
1 Cup Water
1 Cup, whole Strawberries
Place rinsed and drained quinoa, coconut milk, and agave in a medium-sized pot.
Stir ingredients and bring to a boil.
Reduce heat to a low simmer and cover pot, preferably with a clear lid (so you can see through it and keep an eye on the quinoa).
Stir a few times during cooking.
If mixture seems to be boiling out, crack the lid to release steam, otherwise, keep covered.
Cook for 10-15 minutes, until liquid is absorbed.
In the last few minutes of cooking, feel free to add a little water until desired consistency is reached.
Divide quinoa into bowls and top with fresh berries.