Quinoa Breakfast Bowl

Prep and cook time:  25 minutes     Serves 2

1    cup quinoa, rinsed and drained
2    cups water
¼   cup toasted unsweetened coconut flakes
¼   cup toasted slivered almonds, walnuts, or pecans
2    tablespoons hemp seeds
1    teaspoon Ceylon cinnamon
1    pinch organic cardamom
1    tablespoon maple syrup (or some stevia to make it candida-friendly)
1    dash sea salt
unsweetened almond milk or coconut milk, optional

Cook 1 cup quinoa with 2 cups water in a rice cooker or pot for about 20 minutes. After quinoa is cooked, add coconut, almonds, hemp seeds, cardamom, cinnamon, maple syrup, and sea salt; mix together. Top with almond or coconut milk to your liking.

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