Photo: Ella Olsson
Winter Harvest Quinoa Oatmeal
9 ingredients
10 min + 15 min
4
openrecipes
A thick, hearty, gluten-free, healthy breakfast made with quinoa, pureed butternut squash and topped with cranberries and pecans.
Estimated Nutrition (whole recipe, rough)
684
Calories
12g
Protein
33g
Fat
91g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Apple Cider | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Pecan | 1 half (4g) | 20 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Quinoa
- 2 cups Apple Cider
- 1 teaspoon Ginger (freshly Grated)
- ¼ teaspoons Salt
- ⅓ cups Water
- 1 cup Butternut Squash, Peeled Seeded & Diced
- ¼ cups Coconut Milk, Unsweetened From Carton (don't Used Canned Coconut)
- 2 Tablespoons Pecans, Chopped
- 2 Tablespoons Dried Cranberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes