Breakfast
Pumpkin Spice Quinoa Breakfast Porridge
This creamy pumpkin quinoa breakfast porridge is a healthy, protein-packed alternative to oatmeal, made with chia, hemp, and flax seeds for extra fiber and omega-3s. Perfect for fall, this breakfast is naturally gluten-free and customizable with your favorite toppings!
Equipment
INGREDIENTS
Seeds
- 1/2 tbsp EACH chia, hemp, flax seeds
Quinoa Porridge
- 1 c quinoa (rinsed and drained)
- 3 c milk (sub: non-dairy milk)
- 1/2 c pumpkin puree (from a can)
- 1/2 tsp pumpkin spice (OR 1/2 tsp cinnamon)
- 1 star anise (optional)
- 3 cloves (OR 1/4 tsp allspice)
- 2 tbsp maple syrup (optional)
- 1 tsp vanilla
- Topping Ideas: banana, blueberries, pomegranate arils, cacao nibs, coconut flakes, almonds, honey
INSTRUCTIONS
Seeds
- Blitz the chia, hemp, and flax seeds in a coffee grinder or a food processor until it turns into a powder. We will be using 1 tbsp of the seed mixture for this recipe. Go ahead and store the rest in the fridge so you can sprinkle it on your quinoa porridge, oatmeal, smoothies, anything!
Quinoa Porridge
- Place a medium pan over medium heat. Add the quinoa, and toast for 1-2 minutes, stirring frequently to prevent burning.
- Add the milk, and reduce the heat to medium-low. Bring to a simmer, and add in the pumpkin puree, spice, star anise and cloves (if using) maple syrup, vanilla, and 1 tbsp of the seed mixture.
- Cook the quinoa porridge, uncovered, for about 15-20 minutes, maintaining a gentle simmer, until the quinoa is softened. Add a splash more milk, if needed, to reach the desired consistency. I like my porridge a bit thinner so I always add more milk.
- Remove the star anise and whole cloves (if using).
- Divide the porridge between bowls and top with your favorite fruit!