Breakfast Pumpkin-Spiced Quinoa

Benefits of Pumpkin

  • rich in anti-oxidants ( cancer prevention )
  • 246% RDA of vitamin C
  • good source of B complex vitamins
  • rich in beta-carotene( great for your skin)
  • full of iron, zinc and vitamin C
  • high in fiber

Makes 2 servings

Ingredients:

  • 1/2 cup uncooked quinoa, rinsed and drained
  • 1/2 cup almond milk
  • 1/2 cup water
  • 1/4 cup
  • 2 tablespoons pure Grade B maple syrup
  • 1/2 teaspoon natural vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 2-4 tablespoons chopped pecans or walnuts
  • 1 tablespoon dried natural cranberries

Directions:

Bring almond milk and water to a boil in a small to medium sized saucepan. Add quinoa, cover, reduce heat to simmer, and let cook 15 minutes. Remove from heat and let stand 5 minutes. Uncover and fluff with a fork, then stir in the pumpkin, maple syrup, vanilla, pumpkin pie spice, and salt. Taste and adjust any amounts to your liking (i.e. add more sweetness or spices). Divide into two bowls (add more almond milk if desired) and top with desired amount of pecans or walnuts. Garnish with dried cranberries. Enjoy!