Ingredients
Scale
- 1 cup uncooked quinoa (preferably white or tri-color, rinsed thoroughly under cold water until the water runs clear – this removes the naturally occurring bitter saponins and ensures a fluffy texture)
- 2 cups water or unsweetened plant-based milk (or a mix; almond, soy, oat, or cashew milk add creaminess, while water keeps it lighter – adjust liquid later if needed)
- 1 can (15 oz / approx. 425g) pumpkin puree (ensure it’s 100% pure pumpkin, not pumpkin pie filling, which is pre-sweetened and spiced – this is the star flavor and provides creaminess)
- 1/4 cup maple syrup or preferred sweetener (adjust to taste; agave nectar, date syrup, or brown sugar also work well – provides balanced sweetness against the earthy pumpkin and quinoa)
- 1 teaspoon pumpkin pie spice (or a mix of 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp cloves – the essential warming spice blend)
- 1/2 teaspoon vanilla extract (enhances the sweetness and rounds out the flavors)
- Pinch of salt (balances the sweetness and enhances all the other flavors)
- Optional Toppings: Chopped nuts (pecans, walnuts, almonds), seeds (chia, flax, pumpkin seeds/pepitas), fresh or dried fruit (berries, sliced banana, chopped apple, dried cranberries or raisins), shredded coconut, extra maple syrup drizzle, a dollop of yogurt (dairy or non-dairy), nut butter.
Instructions
- Rinse the Quinoa: Place the uncooked quinoa in a fine-mesh sieve. Rinse thoroughly under cold running water for at least 30-60 seconds, swishing it around with your hand. Drain well. This step is crucial for removing bitterness.
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and your chosen liquid (water, plant-based milk, or a combination). Add the pinch of salt.
- Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
- Simmer: Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Avoid lifting the lid too often during this time.
- Rest the Quinoa: Turn off the heat, but leave the saucepan covered on the stove for another 5 minutes. This allows the quinoa to steam and finish cooking, making it perfectly tender.
- Fluff the Quinoa: Remove the lid and gently fluff the cooked quinoa with a fork. You should see tiny spirals (the germ) separating from the seeds.
- Add Pumpkin and Flavorings: Stir the pumpkin puree, maple syrup (start with a smaller amount if you prefer less sweetness), pumpkin pie spice, and vanilla extract directly into the cooked quinoa in the saucepan.
- Warm Through: Place the saucepan back over low heat. Stir everything together until well combined and heated through, usually about 2-3 minutes. If the mixture seems too thick for your liking, stir in a tablespoon or two of additional plant-based milk or water until you reach your desired consistency. Taste and adjust sweetness or spices if needed.
- Serve: Ladle the warm pumpkin quinoa breakfast mixture into individual bowls.
- Garnish: Get creative with your favorite toppings! Add texture, flavor, and extra nutrients with nuts, seeds, fruit, and drizzles as desired (see “How to Serve” section for ideas). Serve immediately and enjoy your cozy, nourishing breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 450