Ingredients
Main Ingredients
- 1/3 cup quinoa flakes
- 1/3 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 1/4 cup plant-based milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon vanilla bean paste
Toppings (Optional)
- Pecans
- Additional maple sugar
Instructions
- Combine ingredients: In a small saucepan, mix quinoa flakes, pumpkin puree, maple syrup, and plant-based milk until well combined.
- Cook mixture: Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Stir constantly to prevent sticking and cook until the mixture thickens, approximately 90 seconds.
- Add spices: Stir in the cinnamon, ginger, and vanilla bean paste evenly into the cooked quinoa mixture to infuse warm, cozy flavors.
- Serve and top: Transfer the cooked quinoa to a bowl. Optionally, sprinkle with pecans and additional maple sugar for extra texture and sweetness before serving.
Notes
- Use plant-based milk like almond, oat, or soy milk to keep this recipe vegan.
- Quinoa flakes cook faster than whole quinoa and give a creamy texture ideal for breakfast porridge.
- Adjust maple syrup quantity to your preferred sweetness level.
- Feel free to substitute pecans with walnuts or other nuts based on your preference.
- This recipe can be doubled but cooking time might need slight adjustment.
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
