Pumpkin Breakfast Quinoa with Maple Whipped Ricotta
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 4people
Calories 276kcal
Author FoodFaithFitness
Ingredients
For the whipped ricotta:
1/4CupReduced-fat Ricotta cheese
1TbspReduced-fat Cream cheese
1/8tspVanilla extract
1tspMaple Syrup
1TbspTruviaor granulated sweetener of choice
For the quinoa:
2CupsUnsweetened Vanilla almond milk
2Cinnamon Sticks
8Whole Cloves
Pinchof salt
1CupUncooked quinoa
2tspPumpkin Pie spice
3/4CupCanned pure pumpkinnot pie filling!
2TbspMaple syrup
1CupUnsweetened almond milksweetened to taste with Truvia
Pecansfor garnish *
Instructions
To make the whipped ricotta:
In a small food processor, combine all ricotta ingredients and blend until smooth and well combined. Transfer to a small bowl and place in the refrigerator to set for at least to hours.
For the quinoa:
Soak the quinoa in a large pot of water, rubbing the grains together with your fingers until the water appears cloudy. Strain the quinoa and set aside.
Combine the 2 cups unsweetened almond milk, cinnamon sticks, cloves and a pinch of salt in a large pot and bring to a boil.
Stir in the quinoa, cover and turn the heat to low. Boil until most of the milk is absorbed, about 15 minutes.
Once cooked, stir in the pumpkin pie spice, canned pumpkin and maple syrup.
Divide the mixture between bowls and pour the Truvia-sweetened almond milk over top. Then, dollop on the whipped ricotta.
Sprinkle with fresh cinnamon and garnish with pecans,
DEVOUR
Notes
*If you want to toast your pecans, it takes about 5-6 minutes in a 400 degree oven.