Pumpkin Pie Quinoa
You can serve this up as a breakfast or a dessert, and it’s super simple to make. Here’s what you need:
1 cup raw quinoa, rinsed
2 cups water
1 cup pumpkin puree
1/4 cup maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ginger
Click here to check out Veggie Converter’s instructions on how to make this awesome, nutritious breakfast dish in your rice cooker!
Pumpkin Pie Quinoa #vegan #VeganMoFo
I love all things pumpkin. And thankfully, so do my kids. Mr. Meaty, not so much. Pumpkin pie is probably my least favorite pumpkiny thing. I know, weird, right? But I much prefer pumpkin flavor in other things. But, the flavors of pumpkin pie without the crust? Yum! And put that in quinoa!! Wowza. So I crafted this vegan lunch box creation with those two favorites: pumpkin pie flavor and quinoa. The kids went crazy for it. They think it’s dessert but it’s packed full of protein.
They like to have theirs topped with whipped coconut cream. Myself, I like to just mix in some coconut milk for creaminess. Yummy.
If you’re into pumpkin try PUMPKIN SPICE SYRUP for lattes and PUMPKIN PIE PUSH-POPS (and enter to win the push pop molds from Lekue).
Yield: 4 servings
Ingredients
1 cup raw quinoa, rinsed
2 cups water
1 cup pumpkin puree
1/4 cup maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ginger
Instructions
• Mix all ingredients in rice cooker.
• Cook for 30-minute white rice cycle.
• Add coconut milk or whipped coconut cream, to taste, if desired and serve.
Read more:
http://www.care2.com/greenliving/10-...#ixzz2AKrprId2