Pumpkin Pie Quinoa

By SpartyGreenMom

Ingredients

• 1 3/4 cup quinoa
• 3 1/2 cups water
• 1 3/4 cup pumpkin (1 can) or butternut squash puree
• 1 14oz can coconut milk
• 2 teaspoons cinnamon*
• 1 teaspoon ginger*
• 1 pinch each cloves, nutmeg, and allspice*
• 1 teaspoon vanilla
• 3 tablespoons coconut oil
• 3/4 teaspoon salt
• sweetener of choice to taste (honey, maple syrup, sucanat, stevia)
• coconut whipped cream for serving (optional)
• can replace with two teaspoons pumpkin pie spice

Preparation

Step 1

Serves 3-4 Great for breakfast!

Cover the quinoa with water. Let soak for about 15 minutes. Pour off as much water as you can, then drain the rest. Rinse the quinoa until the water runs clear.
Put the quinoa and the 3½ cups water in a medium size pot. Cover and heat over high heat until it comes to a boil. Reduce heat to a simmer and continue to cook for about 12 minutes, or until the quinoa is tender.
Add the rest of the ingredients. Serve with whipped coconut cream and another sprinkling of cinnamon or a drizzle of molasses if desired.