1 Place the cooked quinoa and almond milk into a saucepan and heat over a low temperature.
2 As the mixture begins to get warm, add in all the remaining ingredients (except for the toppings and the coconut yoghurt) slowly stirring until well combined.
3 Once the appropriate temperature is reached, remove from the heat and add the COYO gently stirring through. It's important not to add the coconut yoghurt to the mix until it has been removed from the heat, as high temperatures can kill off all the good live cultures.
4 With the mix now ready, simply serve into bowls and add toppings as desired.
½ cup Almond Milk
¾ cup Quinoa – cooked
1 tablespoon Desiccated Coconut
1/8 teaspoon Vanilla Powder
1 tablespoon Flaxseeds
4 Brazil Nuts
1 tablespoon Dried Mulberries
2 tablespoon Natural COYO
3 Dried Figs - chopped
½ teaspoon Bee Pollen