Ingredients
- 2 cup plus 1/2 c unsweetened almond milk
- 1 tbsp coconut oil
- 1 cup dry quinoa, rinsed
- 1 tbsp flaxseed, ground
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp rosewater
- half stick of cinnamon (or 1 tsp ground)
- 1/4 cup demerara sugar
- 3 long stalks rhubarb, diced (about 1 1/2 cups)
- 2 tbsp agave nectar
- 2 tbsp demerara sugar
- 2 tbsp water
- 1/2 tsp rose water
- 1/2 small beet, minced (optional)
- 3/4 cup Greek yogurt mixed with 1 tbs agave nectar
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