½ cup of quinoa, rinsed and soaked in water to cover and a tablespoon of yogurt or Amasai overnight or 1/4 cup quinoa and 1/4 cup millet, rinsed and soaked
1 cup water (if breakfast meal) or stock if lunch
Seasonings – cinnamon, allspice, nutmeg for breakfast, stevia to taste;
Cumin, turmeric, black pepper and coriander for lunch
Drain quinoa, bring water or stock to a boil, add drained quinoa; lower to simmer, cover and cook 12 minutes.
Allow to stand for 5 minutes to absorb all liquid. Season to taste. Makes 2 servings.
You can add in nuts, seeds, organic dried fruit for breakfast or roasted veggies, left-over Ratatouille or sweet potatoes for lunch.