1. For best results, soak quinoa overnight and/or sprout for optimum nutritional benefits. Here’s my favorite sprouting jar!
2. Rinse quinoa well.
3. Place ghee in a saucepan and melt.
4. Add quinoa to ghee and mix well until the ghee has saturated the grains.
5. Add filtered water and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the quinoa is tender and the mixture thickens about 15 minutes. Set aside.
6. In a small saucepan add the milk ginger, cardamom, and cinnamon and whisk the mixture and warm it over low heat.
7. Divide the quinoa among 4 serving bowls. Pour the warm milk mixture over each serving and drizzle with sweetener and condiments of your choice.

Sweetener to taste:

Raw honey for Kapha Types
Maple syrup or honey for Vata/Pitta

Optional Condiments:

Shredded coconut flakes
Raisins
Sesame seeds

*Milk
Vata/Pitta – use organic cow’s milk from happy cows or almond milk.
Kapha – use rice, soy, or almond milk.