Pumpkin Spice Quinoa Rissotto

October is the month of pumpkin and pumpkin spice. Here is a healthy way you can get your pumpkin spice without all the sugar and a healthy dose of fiber, protein, and vitamins. Enjoy this dessert warm out of the slow cooker with a side of vanilla ice cream.

Carbs 24.4g Protein 4.3g


1 cup dark rum

2 tbsp grass-fed butter

3/4 cup water

1/2 cup pumpkin

1 tbsp honey

2 tsp pumpkin spice

1 tsp vanilla extract

1 cup Quinoa

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Use a 2-quart slow cooker
Place rum in a small saucepan.  Bring to a boil for three minutes add butter.  Remove from heat once butter is melted.  Place remaining ingredients in slow cooker except for Quinoa.  Mix together with a whisk.  Add Quinoa and mix.  Cook on high for two hours in the slow cooker.  Serve warm with Vanilla ice cream.    

Featured at rugbyrepwales.com (UK) October 28th, 2019

Featured at rugbyrepstates.com (UK) October 28th, 2019

Featured at rugbyrep.com (UK) October 28th, 2019

Featured at intouchrugby.com (UK) October 28th, 2019

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