Creamy Lemon Quinoa
3/4 C Chicken or vegetable broth
1/2 C Quinoa
3 Tbs Coconut cream
1 tsp Teeny Tiny Spice Persian Adwiya
1 Tbs Almonds
Pinch of Salt
1. Rinse quinoa and place in a small pot with broth.
2. Bring to a boil, cover, and turn to a low simmer. Cook for 15 minutes until all liquid has been absorbed and quinoa is fluffy.
3. Add 3 Tbs of coconut cream (the thick layer from the top of canned coconut milk), a pinch of salt, 1 teaspoon of our Persian Adwiya, a tablespoon of sliced nuts and stir.
4. Serve topped with some lemon zest and a tiny sprinkle of Adwiya for color.