Pumpkin Pie Breakfast Quinoa

• Vegan
• Gluten free

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 1/2 cup Almond milk

• Condiments

  • 1/4 cup Maple syrup, pure

• Pasta & Grains

  • 2 cup Quinoa, cooked

• Baking & Spices

  • 2 tsp Cinnamon
  • 1 tsp Pumpkin spice
  • 1/8 tsp Sea salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans or walnuts

Found on bewholebeyou.com

Description

Ingredients

• 2 c cooked quinoa
• 1/2 c almond milk
• 1/4 c pure maple syrup, more or less depending on desired sweetness
• 2 tsp cinnamon
• 1 tsp pumpkin spice
• 1 tsp vanilla extract
• 1/2 c chopped pecans or walnuts
• 1 c pumpkin purée
• 1/8 tsp sea salt

Directions

• In a medium sauce pan, mix all ingredients except the quinoa and pecans over medium heat until well blended and hot. ( small bubbles may start to form) Add in quinoa and pecans and stir to combine. Turn stove to low and allow to simmer for about 20 minutes. If it seems dry, add a bit more milk. Serve warm with extra pecans and a drizzle of maple for garnish!