| Cook Time | 20 minutes |
| Servings |
bowls
|
Ingredients
- 1 tbsp olive oil
- 3/4 cup black quinoa
- 3/4 cup white quinoa
- 2 tsp salt
- 1 cup coconut milk
- 1 3/4 cup water
Ingredients
|
|
Instructions
- Rinse the quinoa and drain.
- Heat up the olive oil in a sauté pan. Add in both quinoas and stir. Allow to toast for a minute or two, make sure not to let it burn.
- Add in the milk, water and salt and stir. Bring to boil and cover.
- Lower the flame and simmer for 15 minutes, until the water and milk has been absorbed.
- Fluff with a fork and serve as the base for a Hawaiian bowl.
