Cherry Ginger Coconut Quinoa
Recipe type: Breakfast, snack
Serves: 2 servings
dairy, egg, soy and gluten free, vegan
  • ½ cup quinoa, rinsed
  • 1 cup coconut milk (So Delicious carton)
  • ½ inch ginger, peeled and minced fine
  • 1 tablespoon rice vinegar
  • pinch salt
  • 1 cup fresh cherries, halved
  • (handful) raw cashews, chopped
  1. In saucepan, combine quinoa, coconut milk, ginger, rice vinegar and salt, bring to boil then reduce to simmer.
  2. Cover and simmer for 10-12 minutes, just until liquid is absorbed. Fold in cherries, serve and garnish with cashews. Enjoy warm or cold.
Recipe by spabettie at