Fall Quinoa Breakfast Bowl
Ingredients
The base
-
1
cup
quinoa
-
2
cups
apple cider
-
1
cup
pumpkin puree
The spices
-
¾
tsp
cinnamon
-
¼
tsp
nutmeg
-
¼
tsp
salt
The toppings
-
¼
cup
dried cranberries
-
1
medium
apple, chopped
-
3
tbs
maple syrup
Instructions
- Rinse the uncooked quinoa in a fine-mesh strainer.
- Place the quinoa in a medium pot and add the apple cider.
- Cover the pot and bring to a boil.
- Turn the heat down to medium-low and simmer for about 15 minutes until the quinoa is tender but still chewy.
- Remove the pot from the stove and stir in the remaining ingredients.
- Serve warm, with cranberries and apples either stirred in or served on top.
Nutrition Facts (estimated)
Servings
4
Calories
321
Total fat
3g
Total carbohydrates
69g
Total protein
7g
Sodium
157mg
Cholesterol
0mg
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