Pomegranate Pecan Pumpkin Spice Quinoa Bowl
Seeking a hearty, pumpkin spice quinoa bowl for breakfast? Indulge yourself with this pomegranate pecan pumpkin spice quinoa recipe from Sprout & Pea. This warm breakfast bowl is so easy and will leave you feeling satisfied on those mornings when you just don't feel like cooking.
1 cup almond milk 1 cup water 1 cup organic quinoa (mix red and black) Seeds from half a pomegranate 2 tbsp raisins 1/2 teaspoon pumpkin spice / cinnamon 1/3 cup chopped pecans, toasted Agave (just drizzle a small amount on top)
1. Bring almond milk, water, pumpkin spice and quinoa to a boil. Reduce to low-medium heat and let simmer for about 15 minutes or until most of the liquid is absorbed
2. While quinoa is cooking, place pecans on a small pan over medium heat for a few minutes, tossing occasionally, until lightly toasted
3. When quinoa has finished cooking, combine with raisins, pecans and pomegranate seeds
4. Top with a drizzle of agave or honey