Ayurvedic Quinoa Breakfast

'

I've been reading a fair amount about the Ayurvedic lifestyle of India.  Very early on, however, so some things may be incorrect.  Anyway, to the recipe.  This makes a fair amount by the way.  Most things I'll post here will, because I'm a fan of making things in bulk to save time and money.

1.5 cups of cooked quinoa

-to cook, just make sure you have a 2:1 ratio of water to quinoa, bring to boil, then reduce heat to        medium for as long as it takes to evaporate all water, and to make quinoa fluffy.  Different stoves have different medium settings, so I won't give an exact time.  For me personally, it was about 8 minutes on medium using a gas stove.

1 can of coconut milk
-CAREFUL with the ingrediants, as not all are created equal.  I usually look for just 2 ingrediants - coconout extract and water

2/3 cup almonds
-soaked in water for time it takes quinoa to cook

2/3 cup sunflower seeds

1/2 cup of shredded coconut
-just coconut.  nothing else.  why is this a difficult task food production standards?!

2/3 cup raisins

3/4 cup dates
-cut into a littler pieces, so they don't intimidate the raisins

Small, 1/4 cup-ish piece of fresh ginger grated

cinnamon, cardamom, nutmeg
-ratio of 3:1:2 in the above order, experiment though with your own ratios.

1 tablespoon of vanilla extract
-to make your own: http://www.thehealthyhomeeconomist.com/how-to-make-vanilla-extract/ , saves a lot of money

Put all of the above ingredients into a big pot (or wok, my preference) just to cook for about 5 minutes.  With the quinoa being already cooked, you're just meshing things together a little here and warming them up. Afterwards:

Cut a pear into small pieces to serve with quinoa breakfast, and drizzle with honey or maple syrup.  Add some milk (I used goat, but use what your constitution/diet allow) to cool.

Enjoy!