In a sauce pan bring water to a boil. Add water, reduce heat and simmer for about 15 minutes until quinoa is tender. Let cool.

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Place ¼ cup quinoa in 4 bowls. Top with a few scoops of Greek Yogurt. Cover with berries.

 

Sprinkle hemp hearts, coconut and sliced almonds over top and serve.

 

 

Adapted from Rocco Dispirito