I am in the mood for fall foods.
Bring on the pumpkin. And the butternut squash. And the chili. And the warm cinnamon lattes.
Bring on the cozy sweaters with jeans. Bring on the lazy football Sundays. Bring on the apple picking.
With that comes comfort and there is not a better word to describe this bowl. It’s perfect to heat up for breakfast or a warm afternoon snack. You can easily take it to work or serve it to company.
Anna loved it and I am sure your little peanut will too!
Healthy Pumpkin Quinoa
- 1 T coconut oil
- 1 c. quinoa
- 1/4 c. brown sugar – or 3-4 packets of stevia
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 2 c. milk – I used almond
- 3/4 c. pumpkin puree – canned pumpkin
- 1/2 c. water
- 1 tsp. vanilla extract
- In a med. saucepan, melt coconut butter over medium heat. Add quinoa and cook for 2-3 minutes or until fragrant and just toasted.
- Add sugar/stevia, cinnamon, pumpkin spice, salt, milk, pumpkin, water and vanilla.
- Simmer on low with a cover, until quinoa is cooked and thickened.
- Drizzle with maple syrup and enjoy.
Add–ins:
- fruit
- nuts: almonds – walnuts – pecans
- pumpkin butter
- nut butter
- granola
- extra milk
This would be great in a savory form as well. Take out the cinnamon + sugar + pumpkin pie spice and add a little garlic + onion with some salt + pepper.
I already need to make another batch.
Happy Fall!
looks so good! perfect for fall!
Since I cook just for myself, could I make a batch and reheat those servings I don’t eat right away?
Sarah,
This is the perfect dish to make ahead and save for later! It’s great reheated!!
🙂 Let me know what you think!
ali