Sunday, November 6, 2011

Pumpkin Quinoa Bake

I surprised Al with breakfast in bed yesterday.  This consisted of him being passed out, me walking in, poking him in the ribs and handing him a bowl full of this goodness.  He inquired as to what it was, I didn't answer because I thought that he might think that it was gross if he knew what it was.  Well, we both ended up loving it.  It had a hint of pumpkin without being too pumpkiny.  I especially loved the glaze (I may have eaten half of it while the quinoa mixture was baking).  If you get around to baking this, make sure that you use a dish that had an ovenproof lid.  Rating 8/10.

Recipe adapted from Healthful Pursuit


  • 2/3 cup unsweetened almond milk
  • 1/4 cup pumpkin puree
  • 1/4 cup quinoa
  • 1 tbsp maple syrup
  • 1 tsp melted coconut oil
  • 1/4 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • pinch of ground nutmeg and ginger


  • 1 tbsp maple syrup and 1 tbsp melted coconut oil mixed together
  • Walnuts, pecans, or almonds
Preheat oven to 350.
Combine the first set of ingredients together and place in a dish that has a oven-safe lid.  
Cook covered for 30 minutes, or until the top is golden and the quinoa is soft.
Remove from oven, drizzle the topping over the quinoa.
Return to oven and bake for an additional 10 minutes uncovered.

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