1/4 to 1/2 tsp rosewater (can be found in most Middle Eastern markets)
1 pinch cardamom
1 pinch grey salt
1 TB raw agave, plus more, to taste
2–4 TB coconut cream (skim the heavy stuff off the top if the can)
almond milk, to serve
1/2 cup pistachios, divided
Place the quinoa in a fine-mesh sieve and rinse well under several exchanges of cold water. Place into a small sauce pan over medium heat. Gently stir around every 30 seconds or so until most of the water has evaporated, taking care that it does not start to stick to the bottom of the pan. This will give the quinoa a slightly toasted flavor.
Add the cup of water to the sauce pan, cover, and bring to a small boil. Once a boil is achieved, reduce the heat back to its lowest setting, and allow it to simmer for 12-14 minutes. It’s important that you don’t remove the lid at all during this time, or you’ll end up with mushy quinoa.
After 12-14 minutes, turn the heat off, but do not remove the lid. Allow it to sit on the burner, covered and undisturbed, for 10 minutes more. Now remove the lid and fluff very gently with a fork.
Whisk together the rosewater, cardamom, salt, agave and coconut cream. Stir into the quinoa gently. Allow to cool to room temperature or chill in the refrigerator for an hour or overnight.
Distribute the quinoa into two bowls and add a few splashes of almond milk. Top with the pistachios and any additional sweetener to taste and serve.