Lots of pumpkin love: Spiced Pumpkin Yogurt Parfait with a Quinoa Raisin Walnut topping
I don’t think Thailand even has a pumpkin season, but I’ve been eating a lot of steamed pumpkins lately, simply because I love them so much. Due to an overflowing amount of steamed pumpkins in the fridge, however, I decided to make a breakfast using pumpkin, and just like the Pumpkin Pie Oatmeal, it was a stunner of a recipe.
- Mash some steamed pumpkin and add almond milk to it as neccessary until it becomes more of a mash than a thick paste. Add cinnamon, cardamom, herbs de provence (italian seasoning or oregano is a fine substitute), ground cloves and ginger, to taste.
- Layer the parfait cup first with the pumpkin mixture, and then add a layer of a mixture of greek yogurt and low fat unsweetened yogurt (so that it’s not as thick), and then layer it again with the pumpkin mixture
- Top with chopped toasted walnuts, raisins and red quinoa!