Serves: 2

Preparation Time: 10 Minutes

• 1 cup of dry quinoa (pref organic)
• 2 cups of water (pref alkaline)
• 1 stick of cinnamon (or 1/2 teaspoon)
• 1 1/2 teaspoons ground ginger or 1 inch piece of fresh root ginger finely grated
• 1/2 teaspoon ground nutmeg (pref fresh grated)
• 1/2 cup of coconut cream or milk (depending on how creamy you want it)
• 1/2 lemon skin grated (or lime)
• 1 vanilla bean pod or vanilla essence
• Sprinkle (half a handful) of assorted nuts and seeds to your liking
• Optional: Coconut cream and berries (raspberries, blueberries, etc)

First prepare the quinoa to the packet instructions OR follow the excellent advice on cooking light fluffy quinoa here at TheKitchn.

Once the quinoa is cooked and drained, add it back to the saucepan and stir in the chai spices (cinnamon, ginger, nutmeg) if you’ve done them in a pestle and mortar) and add the coconut cream and throw in the scraped out vanilla pod (or add the drop or two of vanilla essence).

Warm through and then serve in a big bowl. To serve, add the lemon rind grated onto the top and sprinkle with extra ground cinnamon. Finally throw on the seeds and nuts (I recommend sesame seeds with this especially).

As an indulgent extra, you can also serve with a dollop of coconut cream, which is alkaline and JUST DELICIOUS!

Then top with the berries.

Eat while it’s hot!

This food is very low in Cholesterol and Sodium. It is also a good source of Magnesium, Copper and Manganese.

Alkaline Rating: Neutral