Ingredients:
Quinoa, 100g
Coconut Milk, 200ml
Salt, 1tsp
Dried cranberries, ¼ cup, plus extra for toppings
Agave Syrup, 1 tbsp (or to taste)
Coconut Yoghurt, ½ cup
Method:
Soak your quinoa in water for 30 min – 1 hr.
Drain and rinse well, and place in a small pot with 250ml water and bring to the boil.
Cook for 15 minutes, or until tender and all the water has been absorbed.
Pour in the coconut milk and add the salt, cranberries and agave syrup.
Pour into a container or jar, mix well and leave in the fridge overnight.
Spoon into bowls and top with coconut yoghurt and more cranberries to serve.
