Pumpkin Quinoa Breakfast Delight
I had no clue what to call this recipe. I wanted to call it oatmeal, because that it what the consistency most closely resembles – but there’s no oats. Quinoa-meal? That sounds disgusting. Breakfast delight sounds like something you want to start your day with….right?
Anyways, we are officially in October now and it is SLIGHTLY starting to cool down in Oklahoma. This signals the beginning of many, many recipes that feature pumpkin, cinnamon, baked apples, etc.
I love this recipe as an alternative to egg-based breakfasts. I love eggs, but I do tend to tire of them quickly. This recipe also keeps really well – I made a big batch on Tuesday and it’s reheated well the rest of the week.
I used brown quinoa because that’s what I had on hand, but if you’re buying groceries for this recipe, I would recommend just regular white quinoa. Brown quinoa has a slightly earthier taste (which I love for side dishes and salads), and the white quinoa will hold the pumpkin flavor better – and also look a little prettier too. Appearances are important.
PUMPKIN QUINOA BREAKFAST DELIGHT
1 cup dry quinoa (again I used brown because it’s what I had at home, but white would work even better)
1/2 cup pumpkin puree
1 cup almond milk + 1/4 cup
1 cup water
2 T coarsely ground flaxseed
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp sea salt
1 T raw honey, melted
1 T shredded coconut
- Bring 1 cup of almond milk & 1 cup of water to a boil.
- Add the quinoa, pumpkin puree, cinnamon, nutmeg, ginger & sea salt. Turn the heat down to a simmer and let it cook for 11-12 minutes, or until the liquid is evaporated. Stir frequently.
- Take the pot off the heat, and stir in the 2 T flaxseeds.
- Serve in a bowl, and top with melted honey, shredded coconut, fruit slices, and the 1/4 cup of almond milk – and of course, anything else your little heart desires! (I of course put in 3 more huge shakes of cinnamon)