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  • Red Dog Woman

    Make Ahead Pumpkin Breakfast Quinoa ◾2 cups quinoa ◾pinch of salt ◾about 3/4 cup canned pumpkin ◾1/4 cup brown sugar, or other sweetener ◾1 Tbsp pumpkin pie spice ◾In a medium saucepan, boil 4 cups of water, then add the rinsed quinoa. Return to boiling, then reduce heat, cover and cook for 20 minutes. ◾Once cooked, fluff with fork and add the canned pumpkin, brown sugar, and the spices. ◾To prepare as “make ahead,” divide into small plastic containers and refrigerate up to 5 days.

  • Robyn Jones

    Make Ahead Pumpkin Breakfast Quinoa Make Ahead Pumpkin Breakfast Quinoa ~ Gluten Free Breakfast

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