Breakfast Pumpkin-Spiced Quinoa

Benefits of Pumpkin

  • Rich in anti-oxidants ( cancer prevention )
  • 246% RDA of vitamin C
  • Good source of B complex vitamins
  • Rich in beta-carotene( great for your skin)
  • Full of iron, zinc and vitamin C
  • High in fiber

Serves 2


  • 1/2 cup uncooked quinoa, rinsed and drained
  • 1/2 cup almond milk
  • 1/2 cup water
  • 1/4 cup
  • 2 tablespoons pure Grade B maple syrup
  • 1/2 teaspoon natural vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 2-4 tablespoons chopped pecans or walnuts
  • 1 tablespoon dried natural cranberries


  • Bring almond milk and water to a boil in a small to medium sized saucepan.
  • Add quinoa, cover, reduce heat to simmer, and let cook 15 minutes. Remove from heat and let stand 5 minutes.
  • Uncover and fluff with a fork, then stir in the pumpkin, maple syrup, vanilla, pumpkin pie spice, and salt. Taste and adjust any amounts to your liking (i.e. add more sweetness or spices).
  • Divide into two bowls (add more almond milk if desired) and top with desired amount of pecans or walnuts. Garnish with dried cranberries. Enjoy!

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