Gluten Free Coconut Creamed Pumpkin Quinoa Porridge. A vegan friendly protein rich breakfast perfect for Fall. Pumpkin and Coconut Cream add in a balance of healthy fats and fiber to make this one powerhouse breakfast! Easy to make on stove top, crock pot, or in a rice cooker.
Hey there Monday and last week of October! Oh my, can we really be on a few months away from Christmas? Seriously ya’ll, that’s crazy! In fact, it’s not even Halloween yet and my grocery store has Christmas decoration up. Um, didn’t they skip a holiday? Thanksgiving perhaps?
Maybe it’s just me but I like to try to focus on the PRESENT, especially during the holidays. Otherwise I will blink and it’s over and gone and too rush rush. So lets back up this holiday train, mm k?
Now, I know many of you might already be “pumpkined out,” but I promise you you’ll want to add this one to this. It’s a pumpkin quinoa recipe that can be enjoyed all year. But since it is the last week of October and the weather is a shifting into those cozy months, I thought it would be good to share my favorite pumpkin quinoa porridge. I say MY because my husband won’t eat pumpkin unless it’s covered in chocolate or stuffed in a dough ball with cheese. Haha!
I, on the other hand, LOVE LOVE LOVE this pumpkin quinoa porridge! It’s absolutely perfect for breakfast or a healthy gluten free recovery meal.
BUT… there’s a trick to making this dish.
COOK THE QUINOA IT IN MILK and ADD in the PUMPKIN. Bonus if you make it in the RICE COOKER! That’s if you have one. It makes the quinoa so fluffy! Then you can substitute part of the water content for coconut cream after cooked to make it even more creamy but lightly sweetened.
If you want to cook this in the crock pot, then you will need to add more water or milk. In the slow cooker, it’s 2 1/2 cup to 3 cups liquid to 1 cup quinoa. I always like to start off with less liquid and then add more if need be. High for 2 hours (or until liquid is absorbed), or low if you are going to cook the pumpkin quinoa overnight. Add more milk and stir in fixings or extra pumpkin after cooked; if desired or too thick.
Ready for me to dissect this lovely dish? Here goes!
Coconut Cream Pumpkin Quinoa Porridge:
- Quinoa – Healthy gluten free “pseudo” grain with amino acids and plant protein!
- Coconut Cream/oil/flakes – MCT fats that are great for energy and metabolism
- Pumpkin – packed with Vitamin A and fiber and taste so so good!
- Cinnamon – anti-inflammatory properties, aids in digestion, great for immunity!
- Honey – optional but a great way to naturally sweetened the porridge and replenish glycogen in those muscles after workout/run/bike/etc.
If you’re wanting to make more use of this pumpkin quinoa porridge, then I HIGHLY recommend you just blend it up and make my QUINOA BANANA BREAD! Seriously, do it! You can also freeze that bread for later use.
See, I’m all about more bang for your buck here folks!
Favorite thing to add pumpkin to?
Plans for Halloween? My sister in law and brother always have a HALLOWEENY roast for the kids. How cute is that?