Quinoa Breakfast Bake

INGREDIENTS:
1 3/4 cup quinoa
3 1/2 cup water
1 can pumpkin puree
1 can coconut milk, reserve solid part for WHIPPED CREAM
1 Tbsp pumpkin pie spice OR 1tsp ginger, 2tsp cinnamon, pinch clove
3/4 tsp Himalayan (pink) sea salt
1tsp vanilla (alcohol-free)
3 Tbsp coconut oil
1/2 - 3/4 cup Swerve or to taste

TOPPING:
1 cup pecans, chopped
2Tbsp grass-fed butter (Kerrygold)
1 tsp cinnamon
1 Tbsp Swerve or to taste

In a small mixing bowl, soak quinoa for 10 minutes to get the bitterness out then rinse until water runs clear. Drain in a fine mesh sieve.

Combine water and quinoa in a medium sauce pan. Cover and bring to a boil. Reduce heat and simmer for about 12 minutes or until the quinoa is tender and water is absorbed.

Meanwhile, in a medium mixing bowl, combine pumpkin puree, spices, vanilla, coconut oil and Himalayan pink salt. Add to cooked quinoa. Add coconut milk to desired texture depending on how moist you like it.  Add Swerve to taste. Place in a baking dish.

TOPPING
Combine pecans, cinnamon, melted butter and swerve to taste. Put on top of quinoa mixture.

BAKE 
350 degrees for 15 - 20 minutes or until nuts are golden and sizzling but not burned.

Serve with HEALTHY WHIPPED CREAM and enjoy this warm, cozy breakfast treat! This recipe makes a fairly large batch but it freezes & reheats really well!!!

To freeze: Place in ziplock freezer bag & press flat. Place in fridge overnight to thaw.

To reheat: Place in baking dish, add nut mixture, loosely cover with foil and bake at 325 degrees for about 10 - 15 minutes.

This recipe was adapted from http://www.worthcooking.net