Ginger Cardamom Quinoa Cereal with Pomegranate Seeds

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MAKES 2-3 SERVINGS

TOOLS STEPS 4. Place cooked quinoa in a small pot Small pot 1. Peel your pomegranate to release and pour in cashew milk. Bring to a Blender the seeds if you haven’t already. I boil, then reduce heat and simmer keep mine in a glass bowl in the for about 3 minutes. Remove from INGREDIENTS fridge to munch on since they make heat. Allow to cool a bit and then 2 ½ cups cooked quinoa* a great snack (and they last for at serve in a bowl (sweeten more to 1 tbsp raw, wild-harvested honey least a week). taste if you like) topped with pomegranate seeds. Enjoy! ¼ cup cashews 2. Cook quinoa according to the 1 5. Save any leftovers in an airtight /3 cup water instructions in this post if you haven’t already. Here’s a tip—plan glass container in the fridge for up to 2 tsp coconut oil ahead: soak and cook quinoa, lentils a week—reheat on the stovetop, ½ tsp ground cardamom and a few other ingredients like never a microwave. ¾ tsp minced ginger chickpeas and buckwheat and keep IF YOU MAKE THIS RECIPE... on-hand in the fridge for multiple Pinch fine ground sea salt Tell me what YU think! recipes throughout the week. My Handful pomegranate seeds fridge is always filled with glass Facebook.com/YumUniverse containers of pre-soaked and Twitter.com/YumUniverse cooked legumes, seeds and grains. Pinterest.com/HeatherCrosby *red or gold work well for this recipe. It makes meal prep so much easier. YumUniverse.com I prefer red because it has a slight nutty flavor, but if you are totally new 3. Now, let’s make a cashew milk by to quinoa, I would go for the gold— blending cashews, honey, water, it’s more neutral and rice-like coconut oil, cardamom, ginger and in flavor. salt together. Yum on it’s own if you ever want an amazing treat.