Per serving: 1878 Calories • 150.9g Carbs (22.4g Fiber) • 122.2g Fat • 68.5g Protein
Ingredients scaled to: 1 serving
1 cup Quinoa (170 grams)
1 cup Coconut milk (226 grams)
2/3 tbsp Raw Agave Nectar (14 grams)
1 cup Pumpkin and squash seed kernels (129 grams)
1 cup Water (237 grams)
1 cup, whole Strawberries (144 grams)
Directions are based on the original recipe of 1 serving
- Place rinsed and drained quinoa, coconut milk, and agave in a medium-sized pot. Stir ingredients and bring
to a boil. Reduce heat to a low simmer and cover pot, preferably with a clear lid (so you can see through it and
keep an eye on the quinoa). Stir a few times during cooking. If mixture seems to be boiling out, crack the lid to
release steam, otherwise, keep covered. Cook for 10-15 minutes, until liquid is absorbed.
- In the last few minutes of cooking, feel free to add a little water until desired consistency is reached.
- Divide quinoa into bowls and top with fresh berries. Enjoy
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