I like to make up a double batch of this recipe on the weekend and then reheat small portions as needed throughout the week. Serve with a mug of warm herbal tea for a light breakfast.
Ingredients
1 cups
quinoa
2 cups
raw almond milk
2 cups
water
¼ teaspoons
sea salt
¼ teaspoons
ground cardamom
(optional)
1 cups
fresh or frozen
raspberries