Whenever the weather starts changing and the Halloween decorations come out, I immediately start craving pumpkin. Rather than grabbing a Starbucks pumpkin spice latte that’s filled with sugar and cream, I made this yummy breakfast to curb the craving. This recipe is inspired by the Food Babe and adapted to make a little simpler (since I want all the recipes on this blog to be very quick and easy for those with busy lifestyles!)
Start by cooking the quinoa in both almond milk and water. This will give the quinoa a little extra protein so that you start your day in the best way.
In comparison to oatmeal, quinoa has a greater amount of protein. Oatmeal primarily provides calories from carbohydrates, so your body will convert the carbohydrates to sugar and burn it quickly. If oatmeal is not paired with enough protein your body can experience a sugar high that will quickly drop and leave you with very little energy for your day. Quinoa has some carbohydrates, which will allow you to draw some of that sugar to help you power through the beginning of your day (when you most likely would prefer to still be in bed). Other than carbohydrates, it has a lot of protein compared to other grains (8g per cup) and is also a complete protein, which means it has all 9 of the essential amino acids.
Even better, with this recipe, you’re not only getting the protein from quinoa, but you get the nutritional benefits from pumpkins, flax seed and cinnamon!
Pumpkins are vegetables (so muffins made with pumpkin are basically healthy, right?). They are packed with Vitamin A, Vitamin C and fiber. With only 30 calories in a cup of pumpkin, it can be great for weight loss.
To make sure we have even more fiber in the meal, we are going to add flax seed. Flax seed provides great health benefits with fiber and healthy fats.
And finally, cinnamon. Did you know that consuming cinnamon can help prevent Type 2 Diabetes? This is because cinnamon helps lower your blood sugar. I tend to remind myself about this when I am craving cinnamon toast :p . Even though putting cinnamon with sugar will not make it a healthy meal, it can prevent the potentially harmful effects of eating some sugar.
After the milk and water with quinoa have come to a boil, add pumpkin puree, cinnamon and nutmeg and let the mix simmer until the liquid is absorbed.
The pumpkin quinoa is easy to store – I put it in my trusty Pop-It meal prep container. That way the quinoa lasted the whole week and all I had to do in the morning was add the other ingredients and heat.
To finish making the porridge, combine 1/2 c quinoa with 1/4 c milk and heat either over the stove or in the microwave. Once warm, stir in 1/2 tsp cinnamon and 1/2 tsp nutmeg. If desired, add 1 tsp maple syrup to sweeten the porridge.
- 1 cup quinoa
- 1/2 cup organic pumpkin puree
- 2 cups almond milk
- 1 cup water
- 1 tbsp cinnamon
- 1 tbsp nutmeg
- 1 tbsp flax seed
- 1 tsp maple syrup (if desired)
- Combine the quinoa, 1 cup almond milk and water in a pot.
- Bring the liquid mixture to a boil over high heat
- Once boiling, add the pumpkin puree, 1/2 tbsp cinnamon and 1/2 tbsp nutmeg
- Simmer until the liquid is fully absorbed.
- Quinoa can then be stored until use.
- Combine 1/2 cup pumpkin quinoa with 1/2 c almond milk and heat over stove or in microwave.
- Sprinkle in a generous amount of the cinnamon and nutmeg.
- Serve warm.