I can’t think of two ingredients I am loving more than pumpkin and quinoa right now. Today’s recipe is a deliciously satisfying pairing of pumpkin and quinoa together in this Pumpkin Nut Quinoa Breakfast. The best part is the fun topping addition of sugared pecans that make this dish such a standout!
Over this past year I have showcased lots of fun recipes to try with quinoa from basic preparation to summer salads to breakfast bowls to stuffed peppers. What you might not know though is that there is another variety of quinoa that you can purchase for your baking and breakfast needs. Quinoa flakes remind me of Cream of Wheat in their texture, but they are packed with loads of protein. They can be found at natural food stores and are often available in both a boxed variety or can be purchased in the bulk section of the store.
Last winter I became addicted to these quinoa flakes for a hot breakfast bowl. I dressed mine up simply with a little stevia, maple syrup, and almond milk, but I wanted to try another spin with this ingredient for the Fall.
This recipe for Pumpkin Quinoa can be modified to your own dietary needs. I prepared mine with almond milk, but you can use regular milk too. The nuts are tossed in cinnamon, cloves, and nutmeg and a little egg white. They remind me a lot of these Sugar & Spice Nuts that I love to share around the holidays.
If you are vegan, try substituting the egg white with 2-3 tablespoons of water and 1 tablespoon of flax, mixed well, to coat the nuts. For those living gluten-free, no modifications need to be made! It is one of those recipes that is easy to modify for your family!
I hope you enjoy this recipe as much as I did. I reheat my leftovers in the microwave and add a little milk to thin them out again. This is a great one to tuck in your fridge for a hot breakfast all week long!
Source: Deliciously G-Free (affliliate)
Pumpkin Nut Quinoa Breakfast
Author: Adapted from Deliciously G-Free by Elisabeth Hasselbeck
Recipe type: Breakfast
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon cornstarch
- Pinch of Salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 egg white (see above for vegan substitution)
- ¼ teaspoon vanilla extract
- 1 cup pecan halves
- 1¾ cup water
- 1¾ cup milk (or milk substitute)
- 1⅓ cups quinoa flakes
- 1 cup canned pumpkin
- ¼ cup half-and-half (or additional milk substitute)
- ¼ cup light brown sugar
- Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.
- Place the sugar, cinnamon, cornstarch, salt, ground cloves, and ground nutmeg in a plastic bag, seal the bag, and shake to mix.
- Pu tthe egg white and vanilla in a bowl, and beat until slightly foamy. Add the pecans and stir to coat them well. Using a slotted spoon, lift the pecans out the bowl and transfer them to the bag of sugar and spices. Shake, making sure the pecans are well coated with the seasoning. Spread the pecans out on the prepared baking sheet, and bake for 30 minutes. Remove from the oven and let them cool on the baking sheet.
- Meanwhile, place the water and milk in a large saucepan and bring to a boil. Add the quinoa flakes and reduce the heat to medium. Cook for 5-10 minutes, until the liquid has decreased by half and the mixture is thick.
- Combine the pumpkin and the half-and-half (or milk substitute) in a small bowl and whisk until smooth. Swirl the pumpkin into the quinoa and sprinkle with the brown sugar. Divide among four bowls, sprinkle with nuts, and serve immediately.
Looking for more things to do with the rest of the can of pumpkin? Be sure to check out these 11 pumpkin recipe ideas for your Fall cooking!