Ingredients
For the whipped ricotta:
- 1/4 cup ricotta cheese reduced-fat
- 1 tablespoon cream cheese reduced-fat
- 1/8 teaspoon vanilla extract
- 1 teaspoon maple syrup
- 1 tablespoon Truvia or granulated sweetener of choice
For the quinoa:
- 1 cup uncooked quinoa
- 3 cups unsweetened vanilla almond milk
- 2 cinnamon sticks
- 8 whole cloves
- Pinch of salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup canned pure pumpkin not pie filling
- 2 tablespoons maple syrup
- Ground cinnamon for garnish
- Pecans for garnish
Instructions
To make the whipped ricotta:
- In a small food processor, combine all whipped ricotta ingredients and blend until smooth and well combined. Transfer to a small bowl and place in the refrigerator to set for at least 2 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 2 cups of the 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 down 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 divide the remaining cup of unsweetened almond milk over top. Then, dollop on the whipped ricotta.
- Sprinkle with ground cinnamon and garnish with pecans.