½ cup of quinoa, rinsed and soaked in water to cover and a tablespoon of yogurt or Amasai overnight or 1/4 cup quinoa and 1/4 cup millet, rinsed and soaked

1 cup water (if breakfast meal) or stock if lunch

Seasonings – cinnamon, allspice, nutmeg for breakfast, stevia to taste;

Cumin, turmeric, black pepper and coriander for lunch

Drain quinoa, bring water or stock to a boil, add drained quinoa; lower to simmer, cover and cook 12 minutes. 

Allow to stand for 5 minutes to absorb all liquid.  Season to taste.  Makes 2 servings.

You can add in nuts, seeds, organic dried fruit for breakfast or roasted veggies, left-over Ratatouille or sweet potatoes for lunch.