HEAT A PAN ON MEDIUM HIGH HEAT. PUT QUINOA IN A FINE MESH STRAINER AND WASH THOROUGHLY; DRAIN WELL. PUT THE WASHED QUINOA IN THE ALREADY HOT PAN AND PAN-ROAST IT UNTIL GOLDEN.

PUT THE ROASTED QUINOA, MILK AND WATER IN A SAUCEPAN AND COOK FOR ABOUT 15 MINUTES OR UNTIL YOU SEE THE GERM SEPARATES FROM THE SEED; MEANWHILE, MAKE THE CANDIED WALNUTS BY PUTTING WALNUTS AND SUGAR TOGETHER IN A PAN, USE THE SAME ONE YOU USED FOR THE QUINOA. YOU CAN PUT MORE OR LESS SUGAR IF YOU LIKE.

COOK WALNUTS UNTIL SUGAR BROWNS AND COATS THE WALNUTS PIECES.

SLICE THE FRUITS WHEN THE QUINOA IS ALREADY COOKED. LOOSEN QUINOA BY ADDING FRESH MILK, SPOON SOME ON BOWLS, ADD SLICES OF EACH FRUITS ON TOP, ADD RAISINS AND CANDIED WALNUTS AND DRIZZLE WITH HONEY TO SWEETEN.

ENJOY! 🙂