Warming Pumpkin Quinoa Breakfast Porridge

Embrace the cozy flavors of autumn with this incredibly wholesome and comforting Warming Pumpkin Quinoa Breakfast Porridge! This dish reimagines traditional breakfast oats with protein-packed quinoa, infusing it with creamy pumpkin puree and a fragrant blend of warming spices. It’s a nourishing start to your day that feels like a decadent treat, providing sustained energy without a heavy feeling. With its naturally gluten-free base and customizable toppings, this porridge is not just delicious but also a fantastic way to enjoy a healthy, fiber-rich, and protein-packed breakfast. Perfect for chilly mornings, fall brunches, or simply when you desire a bowl of pure, spiced comfort that’s both indulgent and good for you!

Ingredients:

For the Quinoa Porridge:

• 1 cup uncooked quinoa, rinsed thoroughly
• 1½ cups unsweetened almond milk (or milk of choice: dairy, soy, oat)
• ½ cup water
• ½ cup pumpkin puree (100% pure pumpkin, not pie filling)
• 2-3 tablespoons maple syrup or honey (adjust to desired sweetness)
• 1 teaspoon pumpkin pie spice blend
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Optional: 1 teaspoon vanilla extract (added at the end)

For Toppings (Optional, but highly recommended):

• Chopped nuts (pecans, walnuts, almonds)
• Pumpkin seeds (pepitas)
• Fresh fruit (sliced banana, apple, berries)
• Extra drizzle of maple syrup or honey
• A dollop of yogurt (Greek or plain)
• Shredded coconut
• A sprinkle of cinnamon or pumpkin pie spice

Step-by-Step Instructions:

1. Rinse the Quinoa:
   • Place the 1 cup of uncooked quinoa in a fine-mesh sieve and rinse thoroughly under cold running water for about 1-2 minutes. This step is crucial to remove quinoa’s natural bitter coating (saponin). Drain well.
2. Combine Porridge Ingredients:
   • In a medium saucepan, combine the rinsed quinoa, 1½ cups unsweetened almond milk, ½ cup water, ½ cup pumpkin puree, 2 tablespoons of maple syrup (you can adjust this later), 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
3. Cook the Porridge:
   • Bring the mixture to a boil over medium-high heat, stirring occasionally.
   • Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the quinoa is tender and fluffy. The quinoa grains should appear translucent with a visible “tail.”
   • If adding vanilla extract, stir it in now.
4. Fluff and Adjust Sweetness:
   • Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
   • Uncover and fluff the quinoa porridge gently with a fork.
   • Taste the porridge and add more maple syrup or honey if you prefer it sweeter. If the porridge is too thick, stir in an extra splash of milk until it reaches your desired consistency.
5. Serve and Garnish:
   • Divide the warm pumpkin quinoa porridge into serving bowls.
   • Top with your favorite optional garnishes. Chopped nuts, pumpkin seeds, a few slices of banana, and an extra drizzle of maple syrup create a beautifully appealing and delicious finish.
   • Serve warm and enjoy this wholesome, fall-inspired breakfast!

Tips, Variations, and Storage:

• Quinoa Type: Any color of quinoa (white, red, black, or tri-color) will work for this recipe.
• Milk Alternatives: Feel free to use any milk you prefer – dairy milk, soy milk, or oat milk will all work well. For an extra rich and creamy porridge, use full-fat coconut milk.
• Sweetener Alternatives: Agave nectar or brown sugar can be used instead of maple syrup or honey.
• Spice Adjustments: Adjust the amount of pumpkin pie spice and cinnamon to your personal preference. A pinch of ground ginger or cloves can also be added.
• Make it Creamier: Stir in a tablespoon of nut butter (almond, cashew) at the end for added creaminess and flavor.
• Protein Boost: Stir in a scoop of your favorite vanilla or unflavored protein powder at the end of cooking (off heat) for an extra protein kick. You might need to add a splash more milk to maintain consistency.
• Overnight Option: For a quicker morning, you can try an “overnight” method, similar to overnight oats. Combine all ingredients in a jar and refrigerate overnight. It won’t be hot, but it will be ready to eat. You can gently warm it on the stovetop with a splash of milk if desired.
• Storage: Leftover Pumpkin Quinoa Breakfast Porridge can be stored in an airtight container in the refrigerator for up to 3-4 days. It will thicken considerably upon cooling. To reheat, warm gently on the stovetop or in the microwave, adding a splash of milk or water to reach your desired consistency.

Pairings:

• Beverages: A warm cup of coffee, black tea, or chai latte would be a perfect complement.
• Side Fruit: A small bowl of fresh berries or a sliced orange could add a refreshing counterpoint.
• Yogurt: A dollop of plain or vanilla Greek yogurt on top can add a creamy tang and extra protein.

Quick Info:

• Prep Time: 5-7 minutes
• Cook Time: 15-20 minutes
• Total Time: 20-27 minutes
• Servings: 2-3
• Cuisine: Global / Healthy Breakfast
• Effort Level: Easy