Pumpkin Pie Breakfast Quinoa

by in Health Tips, Organic Foods, Recipes December 16, 2020

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.

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