Gingerbread Pumpkin Quinoa Porridge (raw, vegan, gluten-free)
Add to favorites
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!
Don’t forget to subscribe to get regular email updates, from my kitchen to yours. Blessings, amie sue
yields 1 serving
- 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.
- 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.
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- Click (here) for my thoughts on raw agave nectar.
- To learn more about Yacon syrup by clicking (here).
- Raw honey isn’t vegan but I still use now and again. Read (here) why I like to.
- Click (here) to learn why I use stevia.
- For easy directions on sprouting quinoa, check out these Sprouting Instructions from the Sproutpeople®.
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.