1 cup white quinoa
2 cups water
1/4 cup raisins
1 cup blueberries (frozen)
1 tbsp coconut oil
3 tbsp maple syrup
1 tsp ground cinnamon
2 tbsp shredded coconut
1/2 cup walnuts (or pecans)
2 tbsp cacao nibs
• In a medium saucepan, combine the quinoa and water and cover. Cook on stovetop on medium heat. Reduce heat to medium-low after ten to twelve minutes.
• While the quinoa is cooking, line the bottom of an appropriately sized container (for portability) with raisins and a handful of frozen blueberries.
• When the quinoa is cooked, and has absorbed all the water (about fifteen to twenty minutes), mix in the coconut oil.
• Transfer the cooked quinoa to the container, layering it on top of the raisins and blueberries. Layer the remaining ingredients in the following order: maple syrup, cinnamon, shredded coconut, walnuts and cacao nibs.
• Cover the container with a lid and take it with you as a packed lunch or store it in refrigerator for later.
Alex Tam is a Vancouver-based, professional dance artist. Tam received his pre-professional contemporary dance education at Arts Umbrella and graduated from Modus Operandi. Tam has toured and danced at international dance festivals in Canada, the United States and South America. He is grateful to have performed works by: 605 Collective, Aeriosa, Crystal Pite, Deanna Peters, Gioconda Barbuto, Hong Kong Exile, Joe Laughlin, Justine A. Chambers, Karissa Barry, Kinesis Dance, Mascall Dance, Out Innerspace Dance Theatre, Science Friction, Serge Bennathan, Shay Kuebler Radical System Art and Wen Wei Wang, among others. Naturally, eating healthy is essential to fuelling this performance driven machine.
Tam performs with Aeriosa Dance Society at Vancouver’s Dancing on The Edge Festival, in Stanley Park, on July 13th and 14th.