Pumpkin Quinoa Breakfast Bowl (gluten-free, dairy-free)

By Kathy C.

by EMILY FROM FRUGAL LIVING NW on NOVEMBER 30, 2015

"This recipe was featured a month ago in the Oregonian Foodday. I love the short ingredient list and the fact that it combines pumpkin puree + cooked quinoa, two ingredients I almost always have in my pantry or freezer. Add a swirl of maple syrup, splash of milk, and pinch of spice before sliding it into the microwave. In about 2 minutes, you’ll be holding a warm, filling breakfast bowl. Add any toppings your little heart desires to take it over the top. My favorite combination is sliced bananas, toasted almonds, and plain yogurt.

Pumpkin is high in fiber, vitamin-A and C, antioxidants, and potassium. Quinoa is technically a seed, but it cooks like a grain. It’s gluten-free and high in fiber, protein, minerals, and antioxidants. Put these two powerhouse ingredients together for a delicious breakfast that packs a healthy punch!"

Ingredients

• Topping Options:
• 3/4 c. cooked quinoa*
• 1/4 c. unsweetened milk (rice, almond, etc.)
• 2 T. pumpkin puree
• Dash of pumpkin pie spice or ground cinnamon
• 1 T. maple syrup
• milk or whipped cream (coconut or dairy)
• sliced banana
• plain vanilla yogurt
• seeds
• chopped nuts
• ground cinnamon

Details

Servings 1
Adapted from frugallivingnw.com

Preparation

Step 1

1. In a microwave-safe serving bowl, mix together the quinoa, milk, pumpkin puree, pumpkin pie spice and maple syrup. Heat in the microwave on high until warmed through, 1-2 minutes.

2. Stir, then add desired toppings.

slightly adapted from a Melissa d’Arabian recipe; makes 1 serving


* How to cook quinoa: Combine 2 cups of well-rinsed uncooked quinoa with 3 1/2 cups of water and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, cover, decrease the heat to low, and simmer for 25-30 minutes, until the quinoa is tender and the water is gone. Fluff with a fork and cool. Refrigerate or freeze.

**Homemade Pumpkin Puree
Ingredients:
2 whole small (2-3 pounds) pumpkins

Using a sharp knife, cut the stem off each pumpkin, then cut the pumpkins into quarters. With a sturdy spoon, scrape out the seeds and pulp from the center of each piece. Place the seeds in a bowl and set aside for later to make roasted pumpkin seeds.
Place the pumpkin pieces on a baking sheet and roast in a 350-degree oven for 1 hour (some varieties may take longer), or until the pumpkin is fork-tender. The flesh should be soft and dark and the skins should peel off easily when done.
Let the pumpkin cool for 10 minutes. Using a spoon or your fingers, peel off the skin from the pumpkin pieces and discard. Put a few pumpkin pieces at a time into a food processor or blender. If you use a blender, you may need to add some additional water.
Blend the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water to give it the right consistency. If the puree is overly watery, you could strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.
Scrape the pureed pumpkin into a separate bowl, and continue pureeing until all the pumpkin is done. You can either use this immediately in any pumpkin recipe or store it in the freezer for later use.
To store in the freezer, place a plastic storage bag in a wide mug and spoon 1 cup of pumpkin into each bag. Seal the bag with a small opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store the flat bags in the freezer for up to a year.