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  kirsten's quinoa porridge

1 cup quinoa
1-2 tsps tahini or nut butter
1 tbsp lemon juice (optional)
¼ cup dried prunes and dates, soaked overnight and chopped
¼ cup sunflower seeds and pumpkin seeds, soaked overnight

1. Boil quinoa for 15-20 minutes, or until soft

2. Drain except for a little water, and stir in tahini or nut butter

Mix in remaining ingredients and serve

Contributed by:
Kirsten Chick (formerly Santry)

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