I love all things pumpkin. And thankfully, so do my kids. Mr. Meaty, not so much. Pumpkin pie is probably my least favorite pumpkiny thing. I know, weird, right? But I much prefer pumpkin flavor in other things. But, the flavors of pumpkin pie without the crust? Yum! And put that in quinoa!! Wowza. So I crafted this vegan lunch box creation with those two favorites: pumpkin pie flavor and quinoa. The kids went crazy for it. They think it’s dessert but it’s packed full of protein.

They like to have theirs topped with whipped coconut cream. Myself, I like to just mix in some coconut milk for creaminess. Yummy.

If you’re into pumpkin try PUMPKIN SPICE SYRUP for lattes and PUMPKIN PIE PUSH-POPS (and enter to win the push pop molds from Lekue).

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Pumpkin Pie Quinoa #vegan #VeganMoFo

Yield: 4 servings

Pumpkin Pie Quinoa #vegan #VeganMoFo

Ingredients

1 cup raw quinoa, rinsed
2 cups water
1/4 cup maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ginger

Instructions

Mix all ingredients in rice cooker. Cook for 30-minute white rice cycle.

Add coconut milk or whipped coconut cream, to taste, if desired and serve.

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The Results

Wow. I love it. It’s creamy and delicious (even before you add coconut milk) and the pumpkin pie flavor is fantastic. Plus it’s like eating a big ole steak of vegan protein but it tastes like dessert.

This post is shared with  Keep It Real Thursdays, Simple Lives Thursday, Frugal Food Thursday, It’s a Keeper, Full Plate Thursday, Tastetastic Thursday and Ultimate Recipe Swap.