Creamy Pumpkin Quinoa is a fabulous gluten and sugar-free breakfast or side dish.
If you love pumpkin and have never tried quinoa before, this recipe would be a great way to start! Quinoa, (Keen-wah), is considered a super-food full of fiber, protein, amino acids, folate and magnesium. It's grain like but technically it's a seed from a plant in South America. I've been enjoying it for years as a great substitute to rice and wonderful in salads to give some heartiness and bulk.
Last week when I had some left over pumpkin puree, I decided to throw in it some warm, just cooked quinoa I was planning on making for a salad for lunch. Then BOOM, added some warm spices and YUMMO to my new breakfast! I even threw a few sugar-free chocolate chips on top just because. 🙂
You could easily serve this as a side dish on Thanksgiving as well if you like.
Notes on Recipe:
- I used Half & Half here which is combined half cream, half milk mixture. You could just use cream or milk. Obviously cream makes the quinoa more luscious, but milk will work fine too.
- If you don't have stevia you could really add any sweetener you want to after mixing all ingredients together. Or just serve individually and let others add their own sweetener of choice to their dish.
Creamy Pumpkin Quinoa
Ingredients
- 1 cup dry quinoa rinsed
- 2 cups water
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ cup Half & Half
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- ½ teaspoon liquid vanilla stevia or 1-2 packets powdered
Instructions
- In a pot add quinoa and water and bring to a boil.
- Add salt once boiling and reduce to a simmer and cover.
- Simmer for 12-15 minutes until all the water is absorbed.
- Fluff with a fork then mix in the rest of the ingredients, except stevia.
- Start with ½ teaspoon of stevia or 1 packet, taste and increase if needed.
- Enjoy warm, refrigerate left overs.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Kristen Coulter
Wow! This is FABULOUS! I was really missing the pumpkin recipes from the past that now I don't eat. I made this gluten-free AND dairy free by using coconut cream. I also put a few pecans on top. I'm so thankful for this. I'm having it for dinner tonight, but I think it would taste good for breakfast also. Thanks so much!
Alyssa from Simply Quinoa
Hi Brenda,
I just wanted to say this recipe is fabulous! Thank for your sharing it. I included it in a recent round up, "The Best Thanksgiving Quinoa Recipes" as the perfect treat for Thanksgiving morning. http://www.simplyquinoa.com/best-quinoa-thanksgiving-recipes/
I'm sure my readers will love it! Thanks - Alyssa
Brenda
Thank you Alyssa!
Laurie moody
This looks and sounds fabulous. Any idea how it would be using almond milk and maple syrup?
Brenda
Equally as delicious I'm sure. 🙂
Kirsten Dillard
Do you have a suggestion for what to use if you don't use dairy?
Brenda
You could try coconut milk instead or almond milk.