Ingredients
2
2 servings
- •1 ½ cups cooked quinoa, divided
- •1 ½ cups cooked brown rice, divided
- •1 ½ cups almond milk
- •1 tablespoon honey
- •1 tablespoon brown sugar
- •1 teaspoon salt
- •1 egg
- •1 tablespoon vanilla extract, or more to taste
- •2 teaspoons pumpkin pie spice
Instructions
- Combine 1 cup quinoa, 1 cup brown rice, almond milk, honey, brown sugar, and salt in a pot over medium heat; stir until almond milk is heated through, about 5 minutes.
- Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.
- Pour egg mixture into the saucepan. Add remaining 1/2 cup quinoa, 1/2 cup brown rice, vanilla extract, and pumpkin pie spice. Bring to a boil; reduce heat and simmer until mixture begins to thicken, 10 to 15 minutes. Scoop mixture into 2 serving bowls.
Nutritional Facts
Per 2 servings
- Calories: 495
- Carbohydrate: 87g
- Fat: 9g
- Fiber: 8g
- Protein: 14g
- Sugar: 23g
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