Vegetarian/Vegan/Gluten Free

Pumpkin is a rich source of carotenoids, in particular beta-carotene, a powerful antioxidant. Studies show that beta carotene has been proven to prevent oxidative damage and reduce the risk of developing cardiovascular disease.

Pumpkin is also a rich source of vitamin A, meeting your daily value with 100% per 1 cup serving. Vitamin A is an essential vitamin that is needed in bone growth, immune support and eye health.

 

Serves: 4   Serving Size: 1 cup
Reboot Servings: 2.25 Grains & Starches, 1.0 Sugar, 0.63 Milk, 0.50 Meat or Vegetarian Meat, 0.6 Fat

 

Ingredients

2 ½ cups vanilla soy milk
1 cup quinoa, dry
1 can (15 ounces) pumpkin puree
2 cinnamon sticks
¼ teaspoon pumpkin spice
¼ teaspoon sea salt
¼ cup coconut sugar

Suggested Toppings:
4 walnut halves
1/3 cup dried pichuberry
2 tablespoons shredded coconut

 

 

Directions

  1. Put all the ingredients in a large saucepan and stir to combine. Bring to a boil over medium heat, then lower to a simmer. Cover the pan and cook for 15 to 20 minutes or until the quinoa if fluffy and completely cooked.


Note: Serve this warm, with a sprinkling of walnuts, shredded coconut, dried pichuberry or other healthful toppings of your choice.

Per Serving: Kcal 322, Protein 11.6 g, Carb 60.2 g, Fat 4.8 g, Sodium 163.2 mg, Dietary Fiber 6.7 g,
Daily Values: Fiber 27%, Vit C 8%, Vit A 331%, Calcium 11%, Iron 23%
Manuel Villacorta, M.S., R.D., is currently or has worked as a spokesperson/ambassador for Pichuberry, LLC and is paid for services which include, but not limited to, photography, videography, recipe development, social media promotion and online contributions.
-“I only represent companies that I truly believe in their mission and love their products deeply in my heart. I use them often myself as they are the best, nutritional foods available” – Manuel Villacorta.

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