Pumpkin Quinoa Porridge – A Warm Delicious Breakfast!

By SpartyGreenMom

Ingredients

• Optional:
• 1 cup dry quinoa rinsed and drained
• 1 and 1/2 cups almond milk, divided (nut allergy: use coconut milk)
• 1/2 cup pumpkin puree
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon sea salt
• 2 tablespoons ground flaxseeds
• 2-3 tablespoons raw honey or maple syrup, more as desired
• 1/4 cup chopped walnuts
• 2 tablespoons coconut flakes

Details

Servings 2
Preparation time 5mins
Cooking time 17mins
Adapted from foodbabe.com

Preparation

Step 1

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!