Description
A thick, hearty, gluten-free, healthy breakfast made with quinoa, pureed butternut squash and topped with cranberries and pecans.
Ingredients
- 1 cup Quinoa
- 2 cups Apple Cider
- 1 teaspoon Ginger (freshly Grated)
- ¼ teaspoons Salt
- ⅓ cups Water
- 1 cup Butternut Squash, Peeled Seeded & Diced
- ¼ cups Coconut Milk, Unsweetened From Carton (don’t Used Canned Coconut)
- 2 Tablespoons Pecans, Chopped
- 2 Tablespoons Dried Cranberries
Preparation
Rinse and drain quinoa and place in a medium size pot. Add apple cider, ginger and salt. Cook on medium heat until it comes to a boil. Then lower the heat to a simmer, cover the pan and simmer for about 15 minutes until liquid is evaporated. Make sure to stir it occasionally.
Meanwhile in a microwave safe bowl add the water and butternut squash. Cover bowl and microwave it for about 3 minutes. Give it a stir and cook for 2 minutes more, or until squash is fork-tender.
Take squash out of the bowl and place in a food processor or blender and process until smooth and pureed.
Once quinoa is cooked, fluff it with a fork and stir in the butternut squash puree and coconut milk. Cook uncovered over low heat for about 5 minutes more to thicken it up, stirring occasionally.
Evenly divide quinoa into 4 bowls and top with pecans and cranberries. For additional toppings, you can add maple syrup or brown sugar.
