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Food Babe's Pumpkin Quinoa Porridge
Prep time
Cook time
Total time
Serves: 2-4
Ingredients
- 1 cup dry quinoa rinsed and drained
- 1 and ½ cups almond milk, divided (nut allergy: use coconut milk)
- ½ cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ⅛ teaspoon cloves
- ⅛ teaspoon sea salt
- 2 tablespoons ground flaxseeds
- 2-3 tablespoons raw honey or maple syrup, more as desired
- ¼ cup chopped walnuts
- Optional:
- 2 tablespoons coconut flakes
Instructions
- In a pot, add 1 cup of water and 1 cup of almond milk. Bring to a boil and add the quinoa, pumpkin puree, cinnamon, ginger, cloves and salt. Turn down the heat to a simmer and cook for 10-12 minutes or until the liquid has evaporated.
- Once the liquid has evaporated, take off the heat and stir in the ground flaxseeds. To serve, place some of the porridge in a bowl and add about ¼ cup almond milk or desired amount. Top with the walnuts, honey or maple syrup and coconut if using. Enjoy!
Notes
***Please choose all organic ingredients if possible***
Please share this healthy breakfast idea with loved ones – the more people eating organic and healthy breakfasts like these (and not eating Dunkin Donuts & Egg McMuffins!), the better the world will be!
Xo,
Vani
P.S. Do you like recipes like this? You will love my new book!
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