Change up your morning oatmeal routine. Try a piping hot bowl of fall inspired Spiced Pumpkin Breakfast Quinoa Bowl topped with cranberries, apples and almonds.
The seasons influence my cooking. In the winter I love to prepare comfort foods like hearty stews, thick soups and chowders, and chunky chilis. The bounty of fresh produce at the farmers’ markets stars in my cooking in the spring and summer. Apples, pumpkin, and butternut squash highlight my recipes in the fall. On a crisp fall morning, a steaming breakfast quinoa bowl is the perfect way to ward off the autumn chill.
What is quinoa?
Quinoa (pronounced “keen-wah”) is a tiny ancient Peruvian seed that packs a tremendous nutritional punch. It has more protein than any other seed or grain and is considered one of the superfoods. It is a complete protein in that it contains all the essential amino acids that our bodies can’t make on their own. A good source of fiber, iron, and calcium, versatile quinoa can be prepared as sweet or savory dishes.
Even though quinoa is a whole grain, it is actually the gluten free seed. It has a mild and nutty flavor and cooks in about the same time as a pot of rice. After cooking, quinoa benefits from a short resting time in a covered saucepan. A telltale sign that it is ready is the tiny white spiral or germ of the seed is sticking out. After a fluff with a fork, it is ready to serve.
Cooked quinoa is versatile. Add to stuffed peppers, substitute it for rice in pilafs and fried rice, stir it into pancake batter to up the protein, and use it as a replacement for breadcrumbs in meatballs or meatloaf.
A Spiced Pumpkin Breakfast Quinoa Bowl is a change of pace from a morning bowl of oatmeal. The recipe is easy to adapt to your taste preferences. Use water or almond milk in place of the milk. Experiment with different toppings like chocolate chips, maple syrup, pecans, and dried figs and dates to find your favorite flavor combination.
Double the recipe and store the leftovers in the refrigerator for up to 3 days. Reheat the pumpkin quinoa breakfast in the microwave with a splash of milk for a delicious, hearty, and nutritious breakfast.Print
On a crisp fall morning, a steaming bowl of Spiced Pumpkin Breakfast Quinoa is the perfect way to ward off the autumn chill.
- Combine milk, quinoa, pumpkin pie spice, salt, and vanilla extract in a medium saucepan. Bring to a boil over high heat and then reduce the heat to low. Cover the saucepan and simmer for 15 to 20 minutes or until most of the milk has been absorbed. Turn off the heat and let the quinoa stand covered for 5 minutes. Fluff with a fork and stir in the pumpkin.
- To serve, divide pumpkin quinoa between bowls and top with brown sugar, almonds, cranberries and diced apple.
- Category: Breakfast
- Method: Stove top
- Cuisine: American
- Serving Size: 1 cup
- Calories: 329
- Sugar: 21.3 g
- Sodium: 103 mg
- Fat: 8.2 g
- Saturated Fat: 2.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 53.4 g
- Fiber: 5.8 g
- Protein: 11.6 g
- Cholesterol: 10 mg
Keywords: quinoa, breakfast, fall, pumpkin, pumpkin spice, breakfast quinoa