8 Servings 45 min Cook
3/4 Cup Quinoa
3 Cup Water
12 Date, pitted Dates, Deglet Noor
2 Cup Soymilk
1 Tsp Vanilla Extract
0 Cup, slivered Almonds
0 Cup, ground Walnuts
1/2 Cup Currants, Zante
1 Cup Spinach
1 Cup, chopped Kale
0 Tsp Cinnamon
Preheat oven to 350 degrees F.
Wash quinoa in a bowl, then drain through a fine mesh sieve.
In a large saucepan, bring quinoa and water to a boil.
Reduce heat and simmer, uncovered, until grains are translucent and the mixture is the consistency of a thick porridge, about 15 minutes.
Blend dates, soy milk, and vanilla.
Combine with quinoa, nuts, currants, spinach, and kale.
Pour into a lightly oiled baking pan, sprinkle with cinnamon, and bake for 30 minutes.
May be served warm or cold.
