1. Combine the quinoa and coconut milk together in a medium saucepan and bring to boil. Add the cinnamon and vanilla extract, cover and simmer on a low heat for 15-20 minutes.
2. Meanwhile, make the stewed plums. Cut the plums in half, remove the pits, then cut the plum halves into chunks. Combine the coconut palm sugar, 240ml water and cinnamon stick in the saucepan over a medium heat and bring to the boil. Add the plums and continue to cook until the plums are tender. Once tender, use a fork to slightly mash.
3. Once the quinoa is cooked but still a bit runny, put it in 4 bowls and stir in 1 tbsp of almond butter per bowl. Top with the stewed plums, a drizzle of honey and a sprinkle of dessicated coconut.

Julie’s wholesome hint: Plums are just as high in antioxidants and phytonutrients as blueberries. The important thing is to never peel your plums as the skin is where many of the antioxidants and phytonutrients are hiding.