1 cup of uncooked rinsed quinoa (I use the tri-colored)
1 ¾ cups water
handful of finely chopped leafy greens (I used kale, bok choy and collard this time, also added some chopped cilantro)
1 cup canned pumpkin puree
dash of cinnamon
sprinkle of sesame, flax and chia
Thoroughly rinse the quinoa with water in a fine mesh strainer. I also soak it in water for about five minutes, then rinse again. Bring quinoa and water to a boil then simmer, covered, for about 10 minutes. Toss in a handful of finely chopped greens for the last 1 to 2 minutes of cooking. Turn off heat, stir in the pumpkin puree and a dash of cinnamon. Let it sit and cool.
Sprinkle with sesame, chia and flax just before serving.
I use the tri-colored quinoa, I soak it for five minutes and then rinse well before cooking. Cook 1 cup quinoa to 1 3/4 cups water; simmer covered for 10 to 15 minutes, then let sit another 10 with lid on and the stove off.
Let cool and then add fresh veggies. I mix this up each time I make it; today it included carrot, bell pepper, sweet pepper, summer squash, brussels sprouts, red cabbage, spinach, romaine lettuce, mustard greens, cilantro, parsley, squeezed fresh orange and chopped orange.