INGREDIENTS
1 cup
dry quinoa rinsed and drained
1
and ½ cups almond milk, divided (nut allergy: use coconut milk)
1/2 cup
pumpkin puree
1 tsp
cinnamon
1/2 tsp
ginger
1/8 tsp
cloves
1/8 tsp
sea salt
2 tbsp
ground flaxseeds
2 tbsp
raw honey or maple syrup, more as desired
1/4 cup
chopped walnuts
Optional:
2 tbsp
coconut flakes