Pumpkin Pie Breakfast Quinoa with Pecan Streusel
1 cchopped pecans, divided
1 cuncooked royal white chosen foodsquinoa
1 cpumpkin puree
1/2 ccoconut milk (or milk of choice)
2 Tbspmaple syrup
2 tspvanilla extract
1 Tbsppumpkin pie spice
1 pinchof cloves
How to Make Pumpkin Pie Breakfast Quinoa with Pecan Streusel
- Add ½ c. of the chopped pecans to a medium saucepan. Heat over low heat until the nuts are slightly fragrant and toasted. Add the quinoa and the water to the pan and move the heat to medium. Bring to a simmer and cover. Cook for 15-20 minutes, or until quinoa is fluffy.
- While the quinoa is cooking, prepare the Pecan Streusel by combining the remaining ½ c. chopped pecans with the 2 T. coconut sugar and 2 T. virgin coconut oil in a food processor. Pulse to combine the mixture until crumbly. Set aside.
- Once the quinoa is cooked, turn the heat off and add the pumpkin puree, coconut milk, maple syrup, vanilla extract, pumpkin pie spice, cloves, and sea salt. Stir well to combine. Portion it into bowls and top with the Pecan Streusel to serve.