Make Ahead Pumpkin Breakfast Quinoa – Gluten Free Fall Breakfast
Quinoa is technically a seed, not a grain, making it a great gluten-free option for breakfast.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Make Ahead Pumpkin Breakfast Quinoa – Gluten Free Fall Breakfast
Ingredients
Instructions
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Rinse the quinoa under cold water.
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In a medium saucepan, bring the water to a boil.
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Add the quinoa, reduce heat, cover, and simmer for 15 minutes.
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In a separate bowl, mix together the pumpkin puree, maple syrup, cinnamon, nutmeg, and vanilla extract.
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Once the quinoa is cooked, remove from heat and let it sit for 5 minutes.
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Fluff the quinoa with a fork and stir in the pumpkin mixture.
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Add almond milk and stir until well combined.
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Cover and refrigerate for at least 1 hour or overnight.
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Before serving, top with pecans and dried cranberries.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 50g17%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
