4 cups leftover cooked quinoa
2 cups coconut milk
1/2 cup chopped pecans
1/2 cup chopped apricots
Lightly grease a casserole dish with coconut oil. In a mixing bowl, stir together the quinoa, pecans and apricots. Transfer to prepared casserole dish. Pour coconut milk over quinoa mixture, and cover the dish with glass lid or foil. At this point you may put it in the fridge overnight, or bake it. Preheat oven to 250 degrees. Warm quinoa for about an hour. Serve topped with additional coconut milk, and brown sugar or honey. What a yummy, high-protein breakfast treat!
The Lord is close to the brokenhearted
and saves those who are crushed in spirit. Psalm 34:18 (NIV)
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