| 9 | 17 | 232 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 12 min | 4 |
| 1 tsp | Cinnamon |
| 2 tbsp | Flaxseeds (ground, optional) |
| 1 dash | Ground cloves |
| 1/2 cup | Pumpkin purée, canned |
| 1 cup | Quinoa, uncooked (rinsed and drained) |
| 1 dash | Sea Salt |
| 2 cup | Water |
| 1 1/2 tsp | Maple syrup, pure (optional) |
| 20 gm | Walnuts (6-7 walnut halves) |
In a pot, add 2 cups water. Bring to a boil and add the quinoa, pumpkin puree, cinnamon, ginger, cloves and salt. Turn down the heat to a simmer and cook for 10-12 minutes or until the liquid has evaporated.
Once the liquid has evaporated, take off the heat and stir in the ground flaxseeds. To serve, place some of the porridge in a bowl (optionally add a milk alternative). Top with the maple syrup if using.
| Grain | 2.1 |
| Meat Alternative | 0.3 |
| Vegetables | 0.5 |
