Рецепт Pumpkin Breakfast Quinoa with Maple Whipped Ricotta
This breakfast quinoa is mixed with pumpkin and creamy, maple whipped ricotta for a quick, easy and gluten free breakfast!
This is the story of the time that I over-estimated the size of my stomach.
This is also the story of the time that I somehow failed to remember that quinoa is, like, REALLY REALLY absorbent.
And, it doubles in size when you cook it. You would think that some who makes the stuff on the ‘reg would know this. But, this is me that we’re talking about.
SO, this is how the story goes. I was making quinoa.
I bet I have your attention with that captivating opener, amiright?
“How hungry are you? How much quinoa would you like to have?” I asked my stomach. Because all the normal people do that…right?
It growled. I assumed that was “tummy speak” for ALL THE QUINOA ON PLANET EARTH PLS.
So, I made one cup of it. A DRY one cup of it. ALL FOR ME.
In a small pot. So small that I only ever use it to boil ONE egg. ONE. O-N-E. And we all know an egg is pretty darn small. Also pretty darn delicious.
BUT, that is neither here nor there.
I think you can guess what happened next.
1. I had quinoa everywhere. Pretty sure it was even on my ceiling. I mean, quinoa is all the rage right now, it’s only natural to start interior decorating with it right?
Don’t answer that.
2. I was not able to eat ALL the quinoa. Because, upon cooking, I realized that I was in deep trouble.
An “oh-no-I-thought-I-was-only-making-one-serving-but-i-made-more-like-4-and-now-i-am-going-to-be-eating-quinoa-forever-because-i-just-cant-eat-that-much-at-once” kind of deep trouble.
At first I was depressed. That means leftover quinoa for breakfast for 3 days. Instead of my beloved blueberry cheesecake oatmeal.
And nothing gets between this girl and her oatmeal.
BUT THEN something awesome happened. And by “awesome” I mean that I added in some pumpkin and creamy, maple-y whipped ricotta cheese.
WEE-OO WEE-OO <— that’s the sound of an ambulance coming to revive me after I died from yum-overload.
And, from that day on I deemed quinoa no longer just for dinner.
Move over oatmeal, there’s a new breakfast kid in town.
And his name is Quinoa. Creamy Pumpkin KEENWA.
Pumpkin Breakfast Quinoa with Maple Whipped Ricotta
Ingredients
For the whipped ricotta:
- 1/4 Cup Reduced-fat Ricotta cheese
- 1 Tbsp Reduced-fat Cream cheese
- 1/8 tsp Vanilla extract
- 1 tsp Maple Syrup
- 1 Tbsp Truvia, or granulated sweetener of choice
- For the quinoa:
- 2 Cups Unsweetened Vanilla almond milk
- 2 Cinnamon Sticks
- 8 Whole Cloves
- Pinch of salt
- 1 Cup Uncooked quinoa
- 2 tsp Pumpkin Pie spice
- 3/4 Cup Canned pure pumpkin (not pie filling!)
- 2 Tbsp Maple syrup
- 1 Cup Unsweetened almond milk, sweetened to taste with Truvia
- Pecans, for garnish *
Instructions
To make the whipped ricotta:
In a small food processor, combine all ricotta ingredients and blend until smooth and well combined. Transfer to a small bowl and place in the refrigerator to set for at least to hours.
For the quinoa:
Soak the quinoa in a large pot of water, rubbing the grains together with your fingers until the water appears cloudy. Strain the quinoa and set aside.
Combine the 2 cups unsweetened almond milk, cinnamon sticks, cloves and a pinch of salt in a large pot and bring to a boil.
Stir in the quinoa, cover and turn the heat to low. Boil until most of the milk is absorbed, about 15 minutes.
Once cooked, stir in the pumpkin pie spice, canned pumpkin and maple syrup.
Divide the mixture between bowls and pour the Truvia-sweetened almond milk over top. Then, dollop on the whipped ricotta.
Sprinkle with fresh cinnamon and garnish with pecans,
DEVOUR
Notes
*If you want to toast your pecans, it takes about 5-6 minutes in a 400 degree oven.
2.6
http://www.julieseatsandtreats.com/2014/09/pumpkin-breakfast-quinoa-maple-whipped-ricotta/
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