1 cupred quinoa (rinsed)
1 tablespooncoconut oil
1kombu seaweed (small sized: the recipe will work without it)
3 tablespoonsgomasio (toasted sesame seeds can also be used)
Place the rinsed quinoa in a pot with the coconut oil, salt, kombu and 2 shy cups of water.
Bring to a simmer, turn heat down, and cook on low for about 15 minutes.
Fluff with a fork and toss with gomasio and dulse flakes.
This can be served warm or at room temperature and it’s OK the next day. (Recipe #712)