|5 min||12 min||17 min||4|
|1 1/4 cup||Almond milk, vanilla, unsweetened, Silk (divided)|
|1 cup||Quinoa, uncooked (rinsed and drained)|
|1/2 cup||Pumpkin purée, canned|
|1/2 tsp||Ginger, ground|
|1/8 tsp||Ground cloves|
|1/8 tsp||Sea salt|
|2 tbsp||Flaxseeds (ground)|
|1/4 cup||Walnuts (chopped)|
|3 tbsp||Honey (or maple syrup if vegan)|
|1 tbsp||Coconut flakes|
1. In a medium pot, add 1 cup of water and 1 cup of almond milk. Bring to a boil over medium-high heat on your stovetop and add the quinoa, pumpkin puree, cinnamon, ginger, cloves and salt.
2. Once this hits a boil, turn down the heat to a simmer and cook for 10-12 minutes (uncovered) or until the liquid has evaporated.
3. Once the liquid has evaporated, take the pot off the heat and stir in the ground flaxseeds.
4. To serve, place some of the porridge in a bowl and add about ¼ cup extra almond milk, or desired amount. Top with the walnuts, honey (or maple syrup) and coconut if using. Store leftovers in an air-tight container in your refrigerator for up to 3 days, re-heat on your stovetop for 5 -10 minutes before serving.
Substitute soy or coconut milk for nut-free milk.
Use ground chia seeds instead of flax, if you don't have any flax.
Use toppings of choice such as sliced almonds, pumpkin seeds, pecans, nut butters, cacao nibs etc.
For vegan version use maple syrup instead of honey.