Spiced quinoa coconut pudding

The spiced quinoa coconut pudding is a delicious Ayurvedic dessert recipe.

Although this can be taken as a sweet/dessert option, it can also be a meal in itself usually taken at breakfast time, but you can have it any time of the day. It’s very quick to make and it is vegan friendly and gluten-free. Quinoa is suitable for all three doshas because it is quite light to digest. For predominant Vata dosha you can also use Basmati rice instead, which is heavier and helps to balance the light qualities of Vata.

Ingredients:
1 standard mug of Quinoa (cooked)
200ml of Coconut cream
30g of Cinamon
1 tbsp of Cardamon
Handful of Unsweetend dried blueberries
Desicated coconut (to sprinkle on top)

Preparation:

1. Have your cooked quinoa in a pot on the stove on low heat. Add the coconut cream and stir.
2. Then add the spices and mix everything well together.
3. Once you can see everything is mixed well together, add the mixture in a bowl. Add the unsweetened dried blueberries on top and the desiccated coconut.

Enjoy 🙂