1 1/4 cups uncooked quinoa, rinsed
1 cup water
1 1/2 cups coconut milk (full fat or light)
2 tbsp maple syrup
1/4 cup currents
1/4 tsp sea salt
3 tbsp flax meal
2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup almond slivers or slices

1 1/4 cups uncooked quinoa, rinsed 1 cup water 1 1/2 cups coconut milk (full fat or light) 2 tbsp maple syrup 1/4 cup currents 1/4 tsp sea salt 3 tbsp flax meal 2 tsp cinnamon 1/2 tsp nutmeg 1/4 cup almond slivers or slices

1. Preheat oven to 375.

2. Mix all ingredients except almonds together in a casserole or baking dish, making sure that there is at least 1 1/2 inches of extra rim on the sides of the dish. The quinoa will plump up as it cooks.

3. Bake the quinoa for 45 minutes, or until all liquid has absorbed (it may take up to an hour). Sprinkle the almonds on top and bake for another 10 minutes, or until the almonds are a little golden.

4. Allow mixture to cool a bit. Cut into 4-6 slices and serve, topped with a drizzle of coconut milk.