Pumpkin spice season is upon us! If you adore this flavor combination like I do, you’re going to love my pumpkin spice quinoa. This wholesome breakfast will satisfy your pumpkin spice cravings so you can resist the temptation of a sugar- and chemical-laden latte.

September in the U.S. is synonymous with the start of fall. Never mind the fact that it’s 87 degrees here in Canton, Ohio and there are technically three more weeks of summer. Irrelevant! School is in session, football season has begun and stores are decked out in the gorgeous red and orange hues of fall decor.

While summer is hands-down my favorite season, I can’t deny the aura of autumn. Vibrant foliage, bonfires, boots, cozy sweaters, hot apple cider and, of course — pumpkin spice everything — is enough to distract me from the fact that cooler temperatures are on the way. When that crisp fall air inevitably comes creeping in, a warm bowl of breakfast quinoa is a satisfying start to a chilly morning.

Quinoa is an excellent breakfast option because it’s high in protein, so it will keep you full longer than the average bowl of cereal. On top of that, quinoa is a complete protein, meaning it contains all nine of the essential amino acids that the body can’t produce on it’s own. Animal products like meat, eggs and dairy are complete proteins, so if you’re cutting those out of your diet, quinoa is a great replacement.

This recipe is super simple. Prepare your quinoa according to the package directions, substituting almond milk for water. Once cooked, mix in the remaining ingredients, and viola! Breakfast is served.

Before you get started, here are a few tips to set you up for success:

1. Rinse and/or soak your quinoa thoroughly. When I first started eating this pseudograin, I couldn’t get past the bitter aftertaste. Eventually I realized I wasn’t rinsing it thoroughly enough. Quinoa has naturally occurring chemicals called saponins that protect the plant from pests. To get rid of this bitter coating, pour the quinoa into a fine mesh strainer and rinse under cold water for 1-2 minutes. Next, fill a large bowl with water and submerge the quinoa in the strainer for a few minutes. You’ll notice the water turns yellow. Pour out the water, rinse the quinoa and repeat the process once more. Alternately, you can buy pre-rinsed quinoa, but it typically comes with a higher price tag.
2. This recipe is sweetened with date caramel to make it Daniel Fast friendly. You can prepare this ingredient while the quinoa is cooking. All you need is dates, water and a blender.
3. Almond milk will boil over quickly. Keep a close eye on the pot so you can reduce the heat before your stovetop is covered in a mess.

Yield: 4 servings

Pumpkin Spice Quinoa

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Ingredients

• 2 cups almond milk
• 1 cup dry quinoa
• 1/2 cup pumpkin puree
• 1/4 cup + 2 tablespoons date caramel
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg
• Dash of cloves
• Chopped pecans (optional)

Instructions

1. In a medium saucepan, bring almond milk to a boil. Add quinoa, cover and cook for 15 minutes.
2. Remove from heat and stir in remaining ingredients.
3. Top with chopped pecans, if desired.

Notes

Freeze leftovers in individual portions. (I use a Texas size muffin tin.) Transfer to a freezer bag for storage.

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https://danielfastfoodie.com/pumpkin-spice-quinoa