Sunday, September 29, 2013

Recipe: pumpkin quinoa breakfast porridge

I'm that girl. The one who orders her first pumpkin latte on September 1st, clad in tights and scarves and hats, regardless of whether or not it's still ninety degrees outside. I know that I'm a super stereotype, but I just don't caaaaaare. Unabashed am I in my love for the changing of the seasons, and fall is no different. I was craving something warm and autumnal for breakfast the other morning, so I decided to use up some quinoa hiding at the back of my pantry and see what I could whip together. The result? Just slightly sweet, creamy and spicy and everything my fall-loving heart has ever wanted. Now pardon me, imma put on my yoga pants, light an apple-scented candle, and watch When Harry Met Sally under every blanket I own. Sorry I'm not sorry, fall. 

Best part: gluten free, dairy free, junk free, and makes enough for one 24-year-old female to eat for breakfast for an entire week, standing in front of her fridge at 6 AM in her pajamas spooning it straight outta the jar. Um, I mean, I never do that. What? You're welcome. 

1 c. uncooked quinoa
2 c. water

1/2 c. pureed pumpkin
1/2 c. full-fat coconut milk (the kind in a can)
1 T. pumpkin pie spice
1/2 t. vanilla extract
1/4 c. coconut palm sugar (or less of brown sugar or something similar)

Prepare your quinoa by boiling water with grains until boiling, then turn down to a simmer and cook, covered, until water has almost entirely boiled out.
Add in remaining ingredients & stir well, voila!


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