Quinoa-Pumpkin Breakfast Bowl | Oregonian Recipes
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Ingredients
- 3/4 cup cooked quinoa
- 1/4 cup unsweetened vanilla almond milk (or other milk)
- 2 tablespoons pumpkin puree
- Dash of pumpkin spice (or cinnamon and nutmeg)
- 2 teaspoons maple syrup
- 1/2 banana, sliced
- 2 tablespoons low-fat plain Greek yogurt
- 1 tablespoon chopped almonds (or other nut)
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