I made this meal a while ago but didn’t post the recipe because I couldn’t remember my exact measurements.  I just found an old piece of paper with this recipe on it and I think this must be it.  Often when I’m adding ingredients in, I make a note of what I’m putting in the dish.  So, here it is…

Quinoa Berry Breakfast

1 cup cooked quinoa (soaked, rinsed and cooked)
1 tbsp nutmeg
1 tbsp cinnamon
3 tbsp coconut oil
3 tbsp gogi berries
2 tbsp craisins
¼ cup almonds, chopped
½ cup dates, chopped
¼ cup cashews, chopped
2 tbsp sunflower seeds
1 tbsp sesame seeds
1 apple (cored and diced)
½ cup strawberries
¼ cup raspberries
1 tsp raw honey (optional)
2 tbsp coconut flakes

Cook the quinoa and add the nutmeg and cinnamon half way through (total cooking time approximately 15 minutes).  If you want to make the dish last longer, add in 2 cups of cooked quinoa and keep the other ingredients the same.  The less quinoa, the more intense the flavour is…but it does go quickly!  I’ve tried it both ways and they’re equally delicious. When finished, transfer to baking tray and stir in coconut oil.  Add in all of the ingredients except the berries and coconut flakes.  Bake for about 10 minutes, just to mix the flavours and lightly toast the apple pieces.  Add in the berries (and raw honey if  desired) and top with coconut flakes.