1 cup organic quinoa, rinsed in a fine mesh strainer
1–2 TB Earth Balance
1–2 TB raw agave
1/4 tsp cardamom
1/2 tsp salt
1/4 cup unsweetened and shredded coconut
pistachios
coconut or almond milk, to serve
Instructions
Place the water and quinoa in a medium-sized saucepan. Bring it to a boil, then immediately reduce to a simmer. Cover and allow to cook for about 15 minutes. Remove from the heat. Allow it to remain in the pot covered for an additional 5-10 minutes.
Remove the lid. It should now fluff easily when stirred with a fork. Add in the Earth Balance, agave, cardamom and salt.
Lightly toast the coconut in a small pan over medium heat for about a minute.
To serve, sprinkle with some of the toasted coconut, pistachios and a splash of vegan milk.
