Pumpkin Pie Breakfast Quinoa
Makes 4 servings
1 cup white quinoa, rinsed
1 cup water
1 cup low-FODMAP milk (such as unsweetened almond milk)
1 cup canned pumpkin puree
3 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
• In a large saucepan, bring the quinoa, water, and milk to a boil over medium-high heat.
• Reduce the heat to low, then cover and simmer until the quinoa softens, about 10 minutes.
• Remove from the heat and stir in the pumpkin puree, syrup, pumpkin pie spice, and vanilla. Serve immediately, or refrigerate in Mason jars for healthy, on-the-go eating.
• If you like, this quinoa is perfect topped with 1 tablespoon (7 g) of toasted pecans.