Breakfast Quinoa With Pumpkin & Whipped Ricotta

gluten free

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1

In a small food processor, combine all ricotta ingredients and blend until smooth and well combined.

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2

Soak the quinoa in a large pot of water, rubbing the grains together with your fingers until the water appears cloudy.

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3

Combine the 2 cups unsweetened almond milk, cinnamon sticks, cloves and a pinch of salt in a large pot and bring to a boil.

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4

Stir in the quinoa, cover and turn the heat to low. Boil until most of the milk is absorbed, about 15 minutes.

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Full recipe & nutritional value on foodfaithfitness.com