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Star Spangled Quinoa Pudding

Recipe adapted and inspired by "4th of July Quinoa Pudding" by Leslie Smoot

2 cups filtered water
1 cup quinoa
2 cups unsweetened almond milk or raw milk
3 bananas
1 tbsp liquid stevia
1 tbsp extra virgin coconut oil
1 tsp vanilla extract
1 pint raspberries
1 pint blueberries

Place the quinoa and water in a pan and bring to a boil. Boil the quinoa until it is translucent, or until the liquid is gone. Turn this mixture to low heat.

In a blender, combine the stevia, coconut oil, milk, vanilla, and 2 bananas. Blend until smooth. Add this to the pan with the quinoa and allow it to cook over medium heat for 10-15 minutes. This will thicken the mixture to a pudding-like texture. Remove from heat and allow this mixture to cool completely.

You can decide to layer the fruit with the quinoa pudding or just put all the pudding in the bottom and add the berries and bananas on top. (As pictured below)

The bananas will begin to brown after about 6 hours. You can serve it as a dessert, or breakfast.

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Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell

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