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Gingerbread Pumpkin Quinoa Porridge (raw, vegan, gluten-free)

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Delicious Raw Gingerbread Pumpkin Quinoa Porridge satisfies your morning hunger 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

Healthy Raw Gluten-Free Gingerbread Pumpkin Quinoa Porridge with dried fruits at topPreparation:

Quinoa :

  1. 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.


  1. 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.
  2. Sprinkle the top with extra raisins and cinnamon.
  3. You can make this the night before, placing it in the fridge for the following morning’s breakfast!
  4. I find that the longer I allow raw food dishes to sit, the more the flavor of the ingredients meld together.

Amazing Gingerbread Pumpkin Quinoa Porridge with cranberries and cinnamon in a bowlThe 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.

Yummy Gingerbread Pumpkin Quinoa Porridge with cranberries and cinnamon

13 thoughts on “Gingerbread Pumpkin Quinoa Porridge (raw, vegan, gluten-free)

  1. Chris says:

    In other recipes that I try to adopt to be raw, how do you convert an amount of pumpkin puree to an amount of fresh pumpkin? For example, how much of a sugar pie pumpkin would I need to make 1/2 cup of puree? Thanks!!!!

    • amie-sue says:

      Hi Chris,
      Let’s see if I can answer this question. :)

      Q. For example, how much of a sugar pie pumpkin would I need to make 1/2 cup of puree?
      A. When picking out a pumpkin, smaller is better. They tend to be more sweet, look for one with dark orange-colored flesh. A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin. Don’t use field pumpkins, which are bred for perfect jack-o’-lanterns, tend to be too large and stringy for baking. So, as you can see, you will have left overs when making puree from a fresh pumpkin. This is great because you can do so many things with it.

      TIP: If you’re in a pinch and can’t find a pie pumpkin, use: butternut squash taste almost the same! OR 3 cups of raw peeled carrots yield 2 about cups of carrot puree.

      Did this answer your question Chris? Have a great day! amie sue

  2. Carolyn says:

    Hello – I see that you have cooked the quinoa – is this still considered a raw dish, or just mostly raw? I do eat quinoa (cooked) a time or two a week and I am not 100% raw – but just wondering about it!!


    p.s. I love the pumpkin chia pudding recipe :)

    • amie-sue says:

      Carolyn… Cooked quinoa is not raw, but it still has great nutritional value. I prefer the cooked version unless I am going to be using the quinoa in recipes that dehydrate, then I tend to just sprout it.

      Have a blessed day! amie sue

  3. Carolyn says:

    geeeez – I see above that you say to use either cooked or sprouted! I have not sprouted quinoa yet. So sorry – never mind :)

  4. This looks lovely. I really enjoy comforting recipes like this and I also prefer to use the cooked quinoa as I find it digests better for me.

    • amie-sue says:

      Hi Mizhap,
      That is what it is all about…finding out what is best for your body!!! Well, that and enjoying the taste! hehe

  5. I love quinoa for breakfast. Can’t wait to try this. Tomorrow I’m making you ginger miso dressing :)

  6. Lauren says:

    YEAH! i just found you through google and I am so excited to try this recipe. I actually have 2 cans of pumpkin puree in my cabinet from Thanksgiving I had no idea what to do with, and I just bought quinoa. AWESOME, glad I found your sight…..thank you!!!

    • amie-sue says:

      I am so glad that you found my site to Lauren! :) I hope you enjoy the porridge! Keep in touch. Blessings, amie sue

  7. Jan says:

    I’m thinking about making the gingerbread quinoa porridge with the sprouted quinoa, but if I understand your instructions and put in in the fridge overnight, it will be cold? But is seems like porridge should be warm. Do you actually eat it cold? Would it be OK to warm it in the dehydrator , and for how long?

    • amie-sue says:

      Hi Jan, Yes I do put it in the fridge overnight. I have eaten cold and I have warmed it up too. It’s up to you. You can easily place the bowl in your dehydrator at 145 degrees for up to an hour if need be. There is so much liquid/moisture in it that the high temp won’t effect it, but don’t forget about it and leave it in there all day… that will affect it. :) Just check it every once in a while till it reaches the temp you want. Have a great evening, amie sue

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