Breakfast Quinoa with Pumpkin and Spice Have you tried quinoa for breakfast? You’ll love it – it’s like oatmeal but without the mushiness. When you think about it there are a lot of reasons why you should consider giving quinoa a try with your morning coffee. It’s gluten free, and full of protein and fiber to keep you going all morning long. You can quickly make a big batch of quinoa all at once to store in the refrigerator and enjoy it all week long. All you need to do in the morning is scoop out a few spoonfuls and reheat it in the microwave.
I loved eating my quinoa with blueberries all summer but now that fall is here it’s time to switch out the flavors to something that can warm me up on chilly mornings. This time of year it’s all about the pumpkin for me. I love the flavor, and how great is it that plain old pumpkin puree is an amazing source of Vitamin A, Vitamin E, Iron, and Potassium? Yep, all that from a can. So this warm, fantastically healthy, and hearty breakfast comes together in under five minutes. Count me in.
If you’re curious to learn more about quinoa and how versatile it can be click over to Cooking Light’s feature on Easy Quinoa Recipes for Under 250 calories.
Breakfast Quinoa with Pumpkin and Spice
1 cup cooked plain quinoa (leftover quinoa works perfectly)
2 Tablespoons canned pumpkin puree
1 Tablespoon honey
1/2 teaspoon ground cinnamon
dash of nutmeg (optional)
2 Tablespoons chopped hazelnuts or walnuts or almonds (I use unroasted)
Place all ingredients except nuts in a microwave safe bowl. Stir to combine. Microwave on high for 1 to 1 1/2 minutes or until warm all the way through. Sprinkle nuts over the top. Serve warm.
an Our Family Eats original recipe
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