Food Faith Fitness · by Taylor Kiser★ 5.0 (2)
Breakfast Quinoa Recipe with Pumpkin and Whipped Ricotta
NUTRITION · PER SERVING145M COOK
CAL 14%·PRO 20%
CARBS 45G63% OF CAL
7G FIBER0G ADDED0G INTRINSIC28G OTHER10G TOTAL SUGAR
FAT 9G27% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming fall breakfast bowl of cooked quinoa flavored with cinnamon and pumpkin, topped with whipped ricotta and pecans. Creamy, nutty, and perfectly spiced.
mainamericangrain bowl⚙️ food processor🍲 stockpotgluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup ricotta cheese (reduced-fat )
- 1 tablespoon cream cheese (reduced-fat )
- 1/8 teaspoon vanilla extract
- 1 teaspoon maple syrup
- 1 tablespoon Truvia (or granulated sweetener of choice)
- 1 cup uncooked quinoa
- 3 cups unsweetened vanilla almond milk
- 2 cinnamon sticks
- 8 whole cloves
- Pinch of salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup canned pure pumpkin (not pie filling)
- 2 tablespoons maple syrup
- Ground cinnamon (for garnish)
- Pecans (for garnish)
At a glance
PER SERVING · TIME 145M
CAL 14%·PRO 20%
CARBS 45G63% OF CAL
7G FIBER0G ADDED0G INTRINSIC28G OTHER10G TOTAL SUGAR
FAT 9G27% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 385mg
- Total sugar
- 10g
- Added sugar
- ≥7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 411mg
- Calcium
- 109mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 385MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.