I decided to incorporate pumpkin into my high protein breakfast quinoa for a little fall flavor.
The pumpkin and banana I used in this dish made the breakfast quinoa extra creamy and comforting. Oh how I wished I had some of those incredibly fragrant roasted cinnamon pecans to sprinkle on top!
I always associate those unbelievably delicious nuts with musicals. It seems like every theatre I visit sells them during intermission, so when the lights come up halfway through a musical, my mouth starts watering and I find myself on an all-too-intense hunt for cinnamon roasted pecans.
But back to breakfast…
Pumpkin Breakfast Quinoa
Serves Two
Ingredients:
- 1/2 cup quinoa (I love Feed Adam quinoa)
- 1 cup milk (I used 2 percent)
- 1 very ripe banana, mashed
- 1/2 cup canned pumpkin
- 1/2 teaspoon pumpkin pie spice
- 2 egg whites
- 1 scoop vanilla protein powder (optional)
Directions:
- Combine quinoa, milk, mashed banana and egg whites in a pan on medium heat.
- Increase heat to medium high and, stirring constantly, allowing mixture to thicken (approximately 10 – 15 minutes)
- Fluff quinoa, reduce heat to low and slowly stir in pumpkin and pumpkin pie spice
- Add protein powder and an additional splash of milk if needed
- Divide quinoa into two bowls and enjoy
Not a shabby way to start the day!
I am sold on just about anything pumpkin. This looks incredible. I’ll have to test this out.
Christina @ The Beautiful Balance
awesome combo! love pumpkin season
Purely Twins
Breakfast quinoa is one of my favorite wintertime breakfasts…and this version looks so unique and delicious!
! normally make mine with coconut milk, mashed banana, and coconut flakes, then top at the last minute with chopped pineapple (just don’t cook it in because the acid mixed with coconut milk will taste super bitter)
Amelia @ Eating Made Easy
Do you think you could substitute brown rice flour for the almond flour in this recipe?
Ally
I totally posted this comment on the wrong recipe -oops!
Ally
That looks like a great way to start a fall morning. It just might be tomorow’s breakfast!
luv what you do
Do you think a flax egg would work as a sub for the egg? I’m df, gf, ef and cf and wishing for tasty breakfasts like this one!
Kim
This was a good recipe! I’m lactose intolerant, so I made it with rice milk instead of regular milk. I also doubled the amount of pumpkin pie spice, and mixed it in with the milk, quinoa, etc. When serving, I mixed in some turbinado cane sugar. Yummy! Thanks for sharing!
Elizabeth