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!