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.
Ingredients
- 1 cup Quinoa
- 2 cup Water
- 1 cup Canned pumpkin puree
- 2 tablespoon Maple syrup
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 1 teaspoon Vanilla extract
- 1 cup Almond milk
- 0.5 cup Pecans
- 0.5 cup Dried cranberries
Instructions
- Rinse the quinoa under cold water.
- In a medium saucepan, bring the water to a boil.
- Add the quinoa, reduce heat, cover, and simmer for 15 minutes.
- In a separate bowl, mix together the pumpkin puree, maple syrup, cinnamon, nutmeg, and vanilla extract.
- Once the quinoa is cooked, remove from heat and let it sit for 5 minutes.
- Fluff the quinoa with a fork and stir in the pumpkin mixture.
- Add almond milk and stir until well combined.
- Cover and refrigerate for at least 1 hour or overnight.
- 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.