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Maple pumpkin quinoa with pecans is a healthy, delicious, and filling breakfast for fall, or any time of the year.
A few years ago I shared this to a lot of happy campers online. There were a lot of great responses, so I thought I would share it again. One of my favorite ingredients to use in this hot cereal is pure maple syrup from Indiana. I get it from Burton’s, and I think it makes the quinoa a bit more sweet and decadent.
Quinoa is one of those super-healthy foods that’s so delicious and easy to prepare, you wonder why you don’t eat it more often. Packed with protein, fiber and minerals, it makes a great (and gluten-free) breakfast! Though it is considered a whole grain, quinoa is actually a protein-rich seed. It makes a great alternative to oatmeal in the morning!
I hope you love this easy breakfast recipe for maple pumpkin quinoa!
Total Servings 4 cups
The perfect fall or winter breakfast, this quinoa cereal is warm, hearty and healthy, too!
5 minPrep (inc. refrigeration & rest time)
12 minCook Time
17 minTotal Time
Ingredients
- 1 1/2 C water
- 1 C quinoa
- 2 TB of butter
- 1/2 C pumpkin puree or mashed sweet potato
- 2 TB pure maple syrup
- 1/3 C milk
- 1/2 tsp cinnamon
- pinch of salt
- pecans and pure maple syrup for garnish
Instructions
- Rinse and drain the quinoa.
- Add water to a small saucepan and bring to a boil.
- Add the quinoa and boil on low heat for 12 minutes.
- Cover and remove from heat.
- In a separate saucepan melt the butter.
- Add the cinnamon, milk, salt and pumpkin.
- Whisk to combine.
- When the quinoa has finished cooking add the pumpkin mixture.
- I garnished mine with a little more syrup and a few pecans!
- I like to give everyone a little bit of their own syrup.
- I left the pumpkin kind of chunky so you could see it!
