Every year I try to make the most of the fall months by making as many pumpkin recipes as I can. I am pumpkin obsessed. I can never get enough pumpkin. I recently created a delicious pumpkin breakfast-Pumpkin Quinoa. If you haven’t tried quinoa, you must. Quinoa is a seed that is high in protein and gluten free. It has a slightly nutty flavor and a nice crunchy texture. It is typically used in savory dishes/salads, but I used it to create a hearty and filling breakfast.
I love adding pumpkin to my oatmeal in the fall, so why not add it to quinoa? I cooked the quinoa on the stove and stirred in pumpkin, cinnamon, nutmeg, ground ginger, and cloves. I added brown sugar for a little bit of sweetness and topped my bowl off with chopped pecans and dried cranberries. I had a healthy, comforting breakfast in no time. If you are looking for a new way to enjoy pumpkin this season, try this Pumpkin Quinoa recipe. It is a great way to start the day.
If you are addicted to pumpkin, like me, you might also like these pumpkin recipes:
- Baked Pumpkin Donut Holes
- Pumpkin Granola
- Pumpkin Cinnamon Streusel Pancakes
- Pumpkin Chocolate Chip Bread
- Pumpkin Gingersnap Cookies
- Pumpkin Nutella Bread
- Pumpkin Chocolate Chip Bars
Enjoy pumpkin season!
Pumpkin Quinoa Breakfast
Ingredients:
- 1 cup milk
- 1 cup water
- 1 cup rinsed quinoa
- 1/3 cup pumpkin
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch of ground cloves
- 1/4 cup brown sugar
- 1/3 cup chopped pecans
- 1/4 cup dried cranberries
Directions:
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in pumpkin, spices, and brown sugar. Transfer to four bowls and top with pecans and dried cranberries. Serve warm.
Serves 4
we thought this was delicious- I made the mistake of trying hazelnut stevia in place of brown sugar- husband thought it was great but I still have a hard time with the aftertaste of stevia products. I too used walnuts- thank you!
Whoops! I meant left out. :)
Very yummy! Left of the sugar, still a delicious and filling dish.
I had never tried Quinoa before and this was definitely the best way to try it for the first time! I replaced the pecans with Walnuts (only for the health benefit) and it was great!
Quinoa and pumpkin together! Oh my!!!
I’m a big fan of quinoa and this sounds fantastic!
I LOVE quinoa for breakfast (although I usually use red quinoa for breakfasts) and I LOVE pumpkin. This breakfast is meant for me; I can’t wait to try it. Thanks.
Do you know how well this keeps? I have never made Quinoa and this just seems like a lot for 2 people.
Mandy-I used canned pumpkin.
Do you mean fresh or canned pumpkin?
Sold! I’ve tried quinoa in savory dishes but not sweet. I’m definitely going to give this a whirl sometime in the next few days. Thanks for sharing!
Oooo, I hadn’t thought of Quinoa for breakfast. I’ve been eating lots for dinner, and now will have to try this for breakfast. YUM!! Thanks!
Thank you for this recipe! Life Your Way tweeted about it:)
That looks so yummy! We are going to have to try this soon. I even have all the ingredients on hand. Bizarre.
Yum! I’ve been eating lots of quinoa for breakfast lately. This sounds great!