My favorite part of the day is waking up early in the morning and heading straight to the kitchen to make my coffee and breakfast. I love mixing it up every morning with either something savory or sweet! I’ve recently found a new love for quinoa and I can’t stop adding it to everything. If you didn’t already know, quinoa is a superfood that provides all nine essential amino acids, gluten-free, and has a great amount of protein!
You can easily add cooked quinoa or dry quinoa (for extra crunch) to almost anything like salads, a side with your meats, pasta, or even as a cereal! The possibilities are endless! Quinoa is so easy to make and will make the most satisfying meal.
So for your next breakfast, try this pumpkin quinoa breakfast recipe! It is so easy to make and will take little time. Fall has arrived so you know pumpkin is an essential ingredient to add! This breakfast quinoa recipe has the perfect levels of sweet and will leave you feeling full, happy, and healthy. You’ll even be topping this breakfast treat with lightly sugared pecans to make it the cherry on top!
Pumpkin Quinoa Breakfast Recipe
1 cup quinoa
1/2 cup milk (or dairy-free alternative)
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 tablespoon maple syrup
Optional: organic cane sugar
Rinse quinoa (it has a natural coating that tastes bitter if not rinsed well).
In a small saucepan, combine the rinsed quinoa with milk and 1-1/2 cup of water. Then bring combined ingredients to a boil.
Cover saucepan and reduce heat. Simmer until the quinoa is tender and liquid is absorbed for about 10-15 minutes.
In a small pot, combine pureed pumpkin, pumpkin pie spice, vanilla, and maple syrup over low heat. Whisk together to combine.
Gently fold the quinoa into pumpkin mixture and add salt to taste.
Top mixture with toasted pecans and sprinkle either cinnamon or pumpkin pie spice. Then add a drizzle of maple syrup or sprinkle cane sugar.
A FEW RECIPE NOTES:
Instead of using regular milk, try adding coconut milk, almond, or cashew milk (really any type of milk can be used).
If this recipe isn’t sweet or creamy enough try adding coconut cream instead of milk.
To make this recipe more savory, you can crumble bacon on top.
You can make a big batch and enjoy it all week. It will last for 3 – 4 days in the fridge.
Recipe by guest contributor Lindsay Kinder, of Food La La, your go-to for the hows, whats, and whys of cooking healthy, but delicious food!
Photography by Erica Garlieb.
Quinoa is special because it has twice the amount of protein than rice or barley. It is also a great source of calcium, magnesium, and manganese. Quinoa contains all nine essential amino acids.
The taste and texture of quinoa is a cross between brown rice and oatmeal. It can be fluffy, creamy, and crunchy. So you can easily substitute oatmeal for a healthier alternative like quinoa.
Quinoa has a natural bitter or soapy tasting coating that needs to be rinsed off before cooking or your food could have a strong bitter taste. It is recommended to pre-soak quinoa the night before cooking.
Pumpkins are high in vitamins, minerals, and antioxidants making them very healthy. Pumpkin may boost your immune system, protect eyesight, and promote heart health.