1/4 cup milk – I used almond milk but any milk will work
1/4 cup water
1/4 cup uncooked quinoa, rinsed and drained
1/4 cup + 2 tablespoons pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice or cinnamon and nutmeg
1 tablespoons chopped pecans
Instructions:
Apple Peanut Butter Quinoa
In a small saucepan bring quinoa, milk, cinnamon, nutmeg and vanilla to a boil. Reduce it to a simmer, cover the pot, and let it cook for 15 minutes. Using a fork, fluff the quinoa very gently. Top with peanut butter, apples and pecans
Blueberry Coconut
Sautee quinoa in coconut oil until toasted, about 5 minutes
Pour in milk and bring to a boil. Then reduce heat and simmer for about 10-15 minutes
Remove from heat and stir in blueberries, cinnamon and coconut
Pumpkin Spice
Bring milk and water to a boil in a small to medium sized saucepan. Add quinoa, cover, reduce heat to simmer, and let cook 15 minutes. Remove from heat and let stand 5 minutes. Uncover and fluff with a fork, then stir in the pumpkin, maple syrup, vanilla, and pumpkin pie spice top with desired amount of pecans.