Coconut Cream Pumpkin Quinoa Porridge (Vegan

• Vegetarian
• Gluten free

• Produce

  • 1 2 cup pumpkin puree (a few tbsp
  • 1/2 tsp Ginger

• Refrigerated

  • 12 oz Coconut milk or almond milk

• Canned Goods

  • 1/3 cup Coconut cream

• Condiments

  • 1 tbsp Coconut oil or coconut butter
  • 1 tbsp Honey

• Pasta & Grains

  • 1 1/2 cup Quinoa

• Baking & Spices

  • 1 tsp Cinnamon

• Nuts & Seeds

  • 1/3 cup Coconut shavings

• Liquids

  • 8 oz Water

Found on cottercrunch.com

Description

Ingredients

• 1 1/2 cup quinoa (rinsed)
• 12 ounces coconut milk or almond milk
• 8 ounces of water
• 1/2 cup pumpkin puree (a few tbsp for topping as well)
• 1 tbsp coconut oil or coconut butter
• 1/3 cup coconut cream
• 1/3 cup coconut shavings
• 1 tsp cinnamon (and some for topping)
• 1/2 tsp ginger
• 1 tbsp honey
• Any additional toppings such as nuts, cranberries, etc.

Directions

• You make this in a rice cooker or stove top but i think the rice cooker makes it fluffier.
• Rinse your quinoa and place in rice cooker. Add in milk and water and press rice setting.
• If you are making this on a stove top, bring water and milk to a light boil then add quinoa and cover on low to medium low.
• About half way through cooking (8 or 9 minutes) stir in your pumpkin puree. Cover again and wait till its cooked and quinoa is fluffy (about another 8-10 minutes or so).
• Turn off rice cooker or put on warm. If using stove top, turn off heat and keep it on the burner.
• Add in your coconut oil, cream, and spices. Mix thoroughly
• See notes on how to cook in slow cooker.
• Add in your coconut flakes and honey.
• Spoon into bowls and top with 1 tbsp addition pumpkin and more milk if youd like.
• Sprinkle with additional cinnamon.
• To make more sweet, mix more honey in each bowl of quinoa served or add in dried cranberries.