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Place shredded coconut and chopped pecans in a frying pan on low heat. Stir frequently and toast for 2-3 minutes. Keep a close eye on them to prevent burning.
In a bowl, combine hot quinoa with coconut oil, raw honey, almond milk, and ground flax. Mix until well combined and coconut oil is melted.
Top with toasted shredded coconut, chopped pecans, blackberries, and strawberries.