Pumpkin Pie Quinoa
Pumpkin Pie Quinoa is a popular dish that combines the health benefits of quinoa with the aroma and flavor of pumpkin pie. Pumpkin Pie Quinoa often used as a healthy alternative to traditional desserts or as a nutritious breakfast.In the fall, when pumpkins are in season, I often make this dish for breakfast using leftover roasted butternut squash. This gluten-free, lactose-free, and egg-free breakfast is perfect for everyone and adds even more variety to your breakfasts.
Equipment
Ingredients
- 1 cup quinoa (uncooked)
- 2 cup water
- 1 cup pumpkin puree
- 1 cup coconut milk
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 pinch nutmeg
- 1/2 tsp vanilla
- 2 tsp coconut oil
- 1/4 tsp salt
- 2 tsp honey acacia or clover
- 1 tsp pumpkin seed flour
Instructions
- Rinse the quinoa under running water several times to remove the bitter layer of the quinoa seeds.
- Cover the rinsed quinoa seeds with 2 cups of water and simmer over low heat, covered with a lid, until tender, about 12 minutes.
- Add the coconut milk, pumpkin, spices, coconut oil and salt. Let warm through. Add sweetener to taste and your savory and sweet breakfast is ready!
- If desired, serve with whipped coconut cream and another sprinkling of cinnamon, also good to add pecan kernels.
Nutrition
Calories: 325kcalCarbohydrates: 37gProtein: 8gFat: 17gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 164mgPotassium: 504mgFiber: 5gSugar: 5gVitamin A: 9539IUVitamin C: 3mgCalcium: 54mgIron: 5mg
Tried this recipe?Let us know how it was!