Now that it’s getting chillier outside, I’m starting to crave warmer and heartier breakfasts.
This porridge is a filling and delicious breakfast option featuring quinoa, a gluten-free “pseudograin” that’s technically a seed, but is prepared like a grain. Quinoa is high in fiber and contains all of the essential amino acids, making it an excellent source of protein. Paired with pumpkin, which is a great source of vitamin A, and cinnamon, which is thought to help regulate blood sugar, this recipe is satisfying and loaded with all of the Fall flavors I love!
If you’ve ever tasted quinoa on its own, you may find it a tad bitter, which doesn’t make for a tasty breakfast cereal. The key, as I recently found out from some of my Instagram friends , is to soak it first. Soaking the dry quinoa in water ahead of time completely removes the bitterness, and also makes it easier to digest! So, don’t be tempted to skip this crucial step, like I did the first time around.
This quinoa porridge is a lot like traditional oatmeal– you really can’t mess it up– so don’t be afraid to customize the recipe below to suit your own tastes!
—
Quinoa Pumpkin Porridge Serves 2
Ingredients:
1 cup dry quinoa, soaked in water for up to 24 hours 1/2 cup pumpkin puree 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch of ground cloves 3 to 4 tablespoons pure maple syrup
Directions:
Cover the dry quinoa with water and allow it to sit and soak on the counter for at least one hour. You are welcome to soak the quinoa longer, even overnight or up to 24 hours, but in that case you’ll want to store the soaking quinoa in the fridge. Drain the soaked quinoa and rinse well with fresh water. (The soaked quinoa may look like it has “sprouted” but that’s really just the germ detaching.)
Place the drained quinoa in a 2-quart saucepan over the stove and add 1 3/4 cup water. Bring the mixture to a boil, then cover and reduce the heat to low, allowing the quinoa to cook for 15 minutes, or until all of the liquid has been absorbed.
Stir in the pumpkin, cinnamon, ginger, cloves, and maple syrup and adjust the flavors to taste, if necessary. Serve warm with any additional toppings you like!
IngredientsUS CustomaryMetric1x2x3x
- 1 cup dry quinoa , soaked in water for up to 24 hours
- 1/2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of ground cloves
- 3 to 4 tablespoons pure maple syrup
Instructions
- Cover the dry quinoa with water and allow it to sit and soak on the counter for at least one hour. You are welcome to soak the quinoa longer, even overnight or up to 24 hours, but in that case you’ll want to store the soaking quinoa in the fridge. Drain the soaked quinoa and rinse well with fresh water. Place the drained quinoa in a 2-quart saucepan over the stove and add 1 3/4 cup water. Bring the mixture to a boil, then cover and reduce the heat to low, allowing the quinoa to cook for 15 minutes, or until all of the liquid has been absorbed.
- Stir in the pumpkin, cinnamon, ginger, cloves, and maple syrup and adjust the flavors to taste, if necessary. Serve warm!
Nutrition
Notes:
- For a creamier pudding, replace the water with coconut or almond milk.
- Feel free to replace the maple syrup with any sweetener of your choice, such as honey, coconut nectar, or stevia. Just taste it as you go!
Hope you enjoy!
—
Reader Feedback : What’s your favorite Fall breakfast?
Quinoa Pumpkin Porridge
Ingredients
- 1 cup dry quinoa , soaked in water for up to 24 hours
- 1/2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of ground cloves
- 3 to 4 tablespoons pure maple syrup
Instructions
- Cover the dry quinoa with water and allow it to sit and soak on the counter for at least one hour. You are welcome to soak the quinoa longer, even overnight or up to 24 hours, but in that case you’ll want to store the soaking quinoa in the fridge. Drain the soaked quinoa and rinse well with fresh water. Place the drained quinoa in a 2-quart saucepan over the stove and add 1 3/4 cup water. Bring the mixture to a boil, then cover and reduce the heat to low, allowing the quinoa to cook for 15 minutes, or until all of the liquid has been absorbed.
- Stir in the pumpkin, cinnamon, ginger, cloves, and maple syrup and adjust the flavors to taste, if necessary. Serve warm!
