1 cup quinoa
2 cups water
½ cup coconut cream
½ cup organic soymilk
1 teaspoon vanilla extract
½ teaspoon salt
2 tablespoons maple syrup
fruit puree of choice (mango, raspberries, blueberries, pineapple, strawberries or peaches)
¼ cup slivered almonds, toasted
Rinse the quinoa. Place it in a saucepan with water and simmer under a cover for 15 minutes or until water is absorbed.
Set aside and cool slightly.
Mix together the coconut cream, organic soymilk, vanilla extract, salt and maple syrup. Place in the fridge to cool while preparing the rest of the ingredients.
Place fruit in the blender and puree until smooth.
When cooled, mix together the quinoa with soymilk & cream mixture.
Place 1/3 cup of pureed fruit in the bottom of a glass or serving dish. Top with ½ – ¾ cup cooked quinoa and some whole fruit, more of the puree or slices of fruit on top, and sprinkle with almonds.
Quinoa is a complete protein and an alkaline grain.