Winter Harvest Quinoa Oatmeal

Winter Harvest Quinoan Oatmeal could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For $1.3 per serving, you get a side dish that serves 3. One serving contains 425 calories, 10g of protein, and 13g of fat. If you have unsweetened coconut milk, butternut squash, water, and a few other ingredients on hand, you can make it. 399 people were impressed by this recipe. It is perfect for Winter. It is brought to you by Peanut Butter and Peepers. From preparation to the plate, this recipe takes around 25 minutes. Overall, this recipe earns an excellent spoonacular score of 97%. Users who liked this recipe also liked Winter Harvest Vegetable Soup, Harvest Kale Salad with Roasted Winter Squash, and Quinoa Harvest Salad.

Servings: 3

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Rinse and drain quinoa and place in a medium size pot. Add apple cider, ginger and salt. Cook on medium heat till it comes to a boil. Cover and simmer for about 15 minutes until liquid is evaporated. Stirring occasionally.Meanwhile in a microwave safe bowl add 1/3 cup water and butternut squash. Cover bowl and cook for about 3 minutes. Give it a stir and cook for 2 minutes more until squash is fork tender.Take squash out of bowl and place in a food processor or blender and process until smooth and pureed.Once quinoa is cooked, fluff with a fork and whip in butternut squash puree and coconut milk. Cook uncovered over low heat for about 5 minutes more to thicken up, stirring occasionally.Evenly divide quinoa in 4 bowls and top with pecans and cranberries.For additional toppings, you can add maple syrup or brown sugar.

 

Step by step:

1. Rinse and drain quinoa and place in a medium size pot.

2. Add apple cider, ginger and salt. Cook on medium heat till it comes to a boil. Cover and simmer for about 15 minutes until liquid is evaporated. Stirring occasionally.Meanwhile in a microwave safe bowl add 1/3 cup water and butternut squash. Cover bowl and cook for about 3 minutes. Give it a stir and cook for 2 minutes more until squash is fork tender.Take squash out of bowl and place in a food processor or blender and process until smooth and pureed.Once quinoa is cooked, fluff with a fork and whip in butternut squash puree and coconut milk. Cook uncovered over low heat for about 5 minutes more to thicken up, stirring occasionally.Evenly divide quinoa in 4 bowls and top with pecans and cranberries.For additional toppings, you can add maple syrup or brown sugar.

Nutrition Information:

covered percent of daily need