This Creamy Pumpkin Quinoa is an easy and healthy recipe that's made with clean, real food ingredients. It's the perfect plant-based side-dish or even breakfast that's sweet with all the tastes of Fall and is ready to enjoy in about 10 minutes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Oil-Free | No Refined Sugar | Medical Medium }
Stove-Top Method: Cook the quinoa according to package directions.
Instant Pot Method: Add (4) cups of quinoa + (5) cups of filtered/purified water to an Instant Pot. Use these settings: HIGH PRESSURE --> PRESSURE COOK --> 5 MINUTES --> with the VENT CLOSED. After the quinoa has cooked for 5 minutes, allow the pressure to release naturally (approximately 10-15) minutes, then fluff with a fork before serving.
Prepare the pumpkin sauce:
While the quinoa is cooking, add all ingredients for the pumpkin sauce to a Vitamix and blend until well combined and creamy.
Taste and adjust the seasonings to your preference.
Assembly:
Transfer the cooked quinoa to a medium-size mixing bowl, pour the pumpkin sauce over it, then stir until well combined.
Optional: Garnish with cranberries or walnuts.
Store in an air-tight BPA-free container in the refrigerator for up to 2-3 days.
Notes
Serving Size: This recipe will make approximately (4) cups of quinoa. Nutritional information is for 1/2 cup which is (1) serving.