Halloween and Thanksgiving are behind us, but we can’t let them go just yet! There is nothing better than pumpkin pie, so we decided to make it a bowl!
Time: 15 min
Servings: 4-6
Difficulty: easy
Ingredients:
2 cups of #QuinaQuinoa(cooked)
1 + 3/4 cups of pumpkin
1 can of coconut milk (14oz is just fine!)
3 tablespoons of coconut oil
2 teaspoons of cinnamon
1 teaspoon of ground ginger
1 teaspoon of vanilla
1 pinch of cloves and nutmeg
Salt to your taste
Maple syrup or any other sweetener you like (but, as always, we recommend Maple)
Optional: coconut whipped cream
Preparation:
1.Using a heavy-bottomed, medium-size pot, add the Quinta® Quinoa with the coconut milk, pumpkin, vanilla, coconut oil, spices and salt. Stir for a while until everything is combined and warm. Turn the heat off and add the Maple (actually, the amount is just a reference. Pour as much as you like).
2.Serve and, if desired, add the coconut whipped cream.
As a tip, you can add any sprinkles you love to level up this recipe!
A delicious, fast and different option to have either for breakfast, dinner o, why not, snack!
Recipe: worthcooking.net
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