1 cup quinoa ( try red quinoa for a nuttier flavor)
4 cups unsweetened low fat coconut milk
1/3 cup maple syrup
1 1/2 teaspoon pure vanilla extract
1 teaspoon cinnamon
pinch of sea salt
handful of raisins, or golden raisins
raspberries, blueberries and or strawberries
Place quinoa in a mesh colander and rinse well. Using a 3 quart sauce pan, combine quinoa, coconut milk, maple syrup, vanilla cinnamon, and salt. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, stirring occasionally. Stir in raisins. Remove from heat. If the pudding is too thin in consistency, cook an additional 5 minutes. Serve with a sprinkle of cinnamon and fresh berries.
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