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Pumpkin Breakfast Quinoa with Maple Whipped Ricotta

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Calories 276kcal
Author FoodFaithFitness

Ingredients

For the whipped ricotta:

  • 1/4 Cup Reduced-fat Ricotta cheese
  • 1 Tbsp Reduced-fat Cream cheese
  • 1/8 tsp Vanilla extract
  • 1 tsp Maple Syrup
  • 1 Tbsp Truvia or granulated sweetener of choice

For the quinoa:

  • 2 Cups Unsweetened Vanilla almond milk
  • 2 Cinnamon Sticks
  • 8 Whole Cloves
  • Pinch of salt
  • 1 Cup Uncooked quinoa
  • 2 tsp Pumpkin Pie spice
  • 3/4 Cup Canned pure pumpkin not pie filling!
  • 2 Tbsp Maple syrup
  • 1 Cup Unsweetened almond milk sweetened to taste with Truvia
  • Pecans for 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.

Nutrition

Calories: 276kcal | Carbohydrates: 49g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 284mg | Potassium: 427mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7243IU | Vitamin C: 4mg | Calcium: 352mg | Iron: 3mg