Make Ahead Pumpkin Breakfast Quinoa
This is the best gluten free breakfast for Fall!
Prep Time5 mins
Cook Time20 mins
Servings: 6 servings
- 2 cups quinoa
- pinch of salt
- 3/4 cup canned pumpkin
- 1/4 cup brown sugar, or other sweetener
- 1 Tbsp homemade pumpkin pie spice
Rinse the quinoa in a colander to help remove the bitter taste.
In a medium saucepan, bring 4 cups of water to boiling, then add the rinsed quinoa. Return to boiling, then reduce heat, cover and cook for 20 minutes.
Onec cooked, fluff with fork and add the canned pumpkin, brown sugar (or other sweetener, add to taste), and the spices. If you don't have all the spices on hand to make the pumpkin pie spice mix, adding 2 tsp cinnamon plus 1 tsp of ginger will work too.
Serve Pumpkin Breakfast Quinoa with a piece of fruit.
To prepare as "make ahead," divide into small plastic containers and refrigerate up to 5 days.