Two years ago, I discovered Quinoa (pronounced Keen-wa) and it quickly became one of my staples. In an environment where rice dominates as the main grain, Quinoa has become a welcome and versatile change.

2 c. Quinoa, rinsed, soaked and drained
4 c. water or milk* of your choosing
1/2 c. dried fruit - raisins, cranberries (opt.)
1/4 c. fresh fruit - berries, etc (opt.)
1 t. coconut (opt.)
1 t. almonds, slivered (opt.)
Agave nectar to taste (opt.)

Place quinoa and water in a sauce pot and bring to a gentle boil. Reduce to medium heat and simmer 15-20 minutes or until water is absorbed. Add dried fruit, fresh fruit, coconut, slivered almonds, and sweetener to taste.

Note: Rinsing Quinoa under running water (prior to cooking) helps to remove saponins and improve flavor. 

*Dairy, soy, almond, coconut or hemp milk work equally well.