Creamy Pumpkin Coconut Quinoa Breakfast Bowl – Nurse Kristin
Easy plant-based Pumpkin Coconut Quinoa Breakfast Bowl, made with quinoa cooked in milk and topped with nuts for crunch. Perfect for meal prep!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nursekristin.org.
Ingredients
- 1 cup Water
- 1 1/2 cups Non-Dairy Milk
- 1/12 cups Quinoa (soaked or rinsed)
- 1 can Pumpkin Puree
- 1/3 cup Canned Coconut Milk (Light or Full Fat)
- 1/3 cup Shredded Coconut
- 1/4 cup Maple Syrup
- 1 tsp Cinnamon
- 1/2 tsp Pumpkin Pie Seasoning
- Toppings of choice: Pecans, Walnuts, Coconut flakes
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