Pumpkin Breakfast Quinoa

Name: Pumpkin Breakfast Quinoa
Cook time: 6 h
Total time: 6 h
Ingredients: 4 cups unsweetened almond milk; ½ cup canned solid-pack pumpkin; ¼ cup pure maple syrup or agave; ¼ cup pure maple syrup or agave; 1 cup quinoa, rinsed and drained; ¼ teaspoon ground nutmeg; ¼ teaspoon ground allspice; Sweetened dried cranberries, for garnish; Chopped toasted pecans, for garnish; 1 teaspoon pure vanilla extract; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground ginger

Preparation info

Serves
4

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Wake up to the fragrance of pumpkin pie with this nourishing breakfast featuring protein-rich quinoa. Be sure to rinse the quinoa well before using to remove the bitter outer coating.

Ingredients

1 cup quinoa, rinsed and drained
4 cups unsweetened almond milk
½ c

Breakfast
Vegan
Gluten-free

Method

Generously oil the slow cooker insert or spray it with nonstick cooking spray. Combine the quinoa, almond milk, pumpkin, maple syrup, vanilla, salt, cinnamon, ginger, nutmeg, and allspice in the cooker. Cover and cook on Low until the quinoa is soft and thickened, 6 to 7 hours.
Serve hot, spooned into bowls and sprinkled with cranberries and pecans.