Then he said to them, “This is what the Lord has said: ‘Tomorrow is a Sabbath rest, a holy Sabbath to the Lord. Bake what you will bake today, and boil what you will boil; and lay up for yourselves all that remains, to be kept until morning.’ ” Exodus 16:23. (NKJV)

Ingredients:
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, cinnamon, maple syrup or honey.  What a yummy, high-protein breakfast treat!

Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson.