Ingredients
- ¾ cup Cooked Quinoa, warmed
- ¼ cup Diced Apples
- ¼ cup Diced Pear
- ½ tsp Ground Cinnamon
- ⅛ tsp Ground Cardamom
- ¼ tsp Vanilla Extract
- 2 tsp Coconut Oil
- Pinch of Sea Salt
- 1 tbsp Chopped Pecans
- 1 tbsp Pumpkin Seeds
- Squeeze of Fresh Lemon Juice
Heat a small skillet over medium-low heat, when heated add pecans and pumpkin seeds. Gently toast, stirring occasionally. When toasted remove toasted pecans and pumpkin seeds from skillet. Set aside.
Add coconut oil, apples, and pears to skillet. Cook until softened then stir in cinnamon, cardamom and vanilla extract cook for 1 minute more.
Place warm quinoa in a small bowl, top with apple and pear mixture, finish with toasted nuts, seeds and squeeze of fresh lemon juice.