First bring the green kernels to the boil with twice the amount of water and simmer over low heat for about 25 minutes. Meanwhile, put the quinoa in a large saucepan of boiling water and simmer for 15 minutes over medium heat. I always take quinoa in the boil bag. This will make the grain nice and loose.
The fruit, which can be colorfully supplemented and combined according to the season, is cut into bite-sized pieces and carefully heated in a saucepan until it is soft enough, stirring occasionally. In this way it loses its acidity, which according to Ayurvedic teachings is more digestible for the stomach in the morning and simply tastes very tasty.
Season to taste with agave syrup, cinnamon, clove powder and cardamom, serve on the quino and green spelled mixture and consume warm.
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