Quinoa Porridge with Pumpkin Seeds

Quinoa Porridge with Pumpkin Seeds

Basic Information

• Servings: 2
• Serving Size: 1 cup
• Difficulty: 2
• Budget: 3
• Prep Time: 5
• Cook Time: 15
• Total Time: 20
• Meal Type: Main Dish

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• Mediterranean
• DASH
• Pescatarian
• High-Protein
• Gluten-Free
• Halal
• Kosher
• Alkaline

Equipment

• Medium saucepan
• Wooden spoon
• Measuring cups

Ingredients

1. 1/2 cup quinoa, rinsed
2. 1 cup almond milk, unsweetened
3. 1 cup water
4. 2 tablespoons pumpkin seeds
5. 1/4 teaspoon cinnamon
6. 1 tablespoon maple syrup | Unit: Tablespoon | Optional: true

Directions

1. In a medium saucepan over medium heat, combine quinoa, almond milk, and water, bringing to a boil.
2. Reduce heat to low, cover, and simmer for 12-15 minutes until quinoa is tender and liquid is absorbed.
3. Remove from heat, stir in cinnamon, and divide into two bowls.
4. Top each bowl with 1 tablespoon pumpkin seeds and drizzle with 1/2 tablespoon maple syrup if desired.
5. Serve warm.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat with a splash of almond milk.

Nutrition

• Calories: 250
• Protein: 9g
• Fat: 8g
• Carbs: 38g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A