Gingerbread Pumpkin Quinoa Porridge
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I made this Gingerbread Pumpkin Breakfast Quinoa Porridge for my mom while I was visiting in Alaska this past summer. She is a lover of hearty breakfasts so it brought me great joy to share this delicious dish with her. Mom is always open to my experiments which makes it so darn fun. The whole week that I stayed with Mom and Dad, I got on a quinoa kick. I made both savory and sweet dishes with it and wasn’t disappointed with any of them. We loved them all!
With the cooler weather upon us, this porridge satisfies your morning hunger and gives you those inner warm fuzzies!
This mornings recipe was inspired by Oh She Glows.
Ingredients: (serves 1)
- 1/2 cup cooked quinoa (see below)
- 1/4 cup pumpkin puree (canned or fresh)
- 1/2 cup almond nut milk
- 1 Tbsp raw yacon syrup
- 1 Tbsp chia seeds
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp vanilla extract
- Optional: raisins for garnish
- 4 drops liquid stevia
- Quinoa – you can use either cooked or sprouted quinoa. Regardless of which ever method you choose, you need to soak your quinoa for approx. 30 minutes. Then rinse it really well until the water runs clear. To cook: bring 1 1/2 cups of water to a boil, add 1/2 cup of quinoa, bring water back up to a boil, cover, reduce heat and allow to simmer on low for 15 minutes. Remove from heat and let it sit for 5 minutes. To sprout: After the soak and rinse, place the quinoa in a bowl, cover with a dishcloth, let it sit it on the counter overnight, allowing the quinoa to sprout. In the morning you will notice tiny little tails on the quinoa, it is now ready.
- Pumpkin puree – you can make your own puree with a small sugar pumpkin. These are not always in season so if you really have a hunger for this flavor you can use organic canned pumpkin. To make your own, peel the pumpkin, cut it in half and clean out the seeds. Save the seeds and dehydrate them for snacks! Cut the pumpkin into small chunks and process in your food processor using the “S” blade or in the blender until creamy. Be sure to taste test your pumpkin puree. If your pumpkin isn’t really ripe you may need to add a little sweetener.
- Combine all the ingredients together and let it sit for 15 minutes. This will cause the chia seeds to expand, soaking up the extra liquid. Sprinkle the top with extra raisins and cinnamon. You can make this the night before, placing it in the fridge for the following morning’s breakfast! I find that the longer I allow raw food dishes to sit, the more the flavor of the ingredients meld together.
To sprout Quinoa:
For easy directions on sprouting quinoa, check out these Sprouting Instructions from the Sproutpeople®.
To cook Quinoa:
- Yields 3 cups (great to make plenty ahead of time to use throughout the week)
- Place 1 cup of quinoa in a medium-sized bowl and cover with 3 cups of water.
- Soak for minimum of 30 minutes, longer if you want. I have soaked it over night from time to time.
- Rinse quinoa really well in a mesh strainer. Make sure the water runs clear. The soak and rinse process helps to remove the phytic acid which can be a strain on your digestive system.
- In a medium sauce pan bring 2 cups of water to a boil.
- Add the rinsed quinoa and a dash of salt. Bring it back to a boil, then reduce heat to simmer.
- Simmer for 15 minutes with a tight lid on the pan. Remove from the heat and let it sit for an additional 5 minutes.