Vegan Pumpkin Quinoa Breakfast
Ingredients
The base
-
1 ½
cup
uncooked quinoa (rinsed)
-
12
ounces
almond milk
-
8
ounces
water
-
1
cup
pumpkin puree
-
⅓
cup
additional coconut milk
-
⅓
cup
unsweetened shredded coconut
-
1
tsp
cinnamon
-
½
tsp
pumpkin spice (optional)
-
pinch
ground ginger (optional)
-
4+
tablespoon
maple syrup or honey
Toppings
-
to taste
chopped nuts
-
to taste
gluten-free oats or granola
Instructions
- In a medium pot, bring water and almond milk to a boil, then add quinoa and cover on low heat.
- Halfway through cooking, stir in pumpkin puree and cover again until quinoa is fluffy.
- Turn off heat and stir in coconut milk and spices.
- Mix in shredded coconut and maple syrup.
- Serve in bowls and top with additional pumpkin, coconut milk, cinnamon, and toppings of choice.
Nutrition Facts (estimated)
Servings
5
Calories
315
Total fat
7g
Total carbohydrates
45g
Total protein
8.5g
Sodium
200mg
Cholesterol
0mg
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