Every year I try to make the most of the fall months by making as many pumpkin recipes as I can. I am pumpkin obsessed. I can never get enough pumpkin. I recently created a delicious pumpkin breakfast-Pumpkin Quinoa. If you haven’t tried quinoa, you must. Quinoa is a seed that is high in protein and gluten free. It has a slightly nutty flavor and a nice crunchy texture. It is typically used in savory dishes/salads, but I used it to create a hearty and filling breakfast.

I love adding pumpkin to my oatmeal in the fall, so why not add it to quinoa? I cooked the quinoa on the stove and stirred in pumpkin, cinnamon, nutmeg, ground ginger, and cloves. I added brown sugar for a little bit of sweetness and topped my bowl off with chopped pecans and dried cranberries. I had a healthy, comforting breakfast in no time. If you are looking for a new way to enjoy pumpkin this season, try this Pumpkin Quinoa recipe. It is a great way to start the day.

If you are addicted to pumpkin, like me, you might also like these pumpkin recipes:

• Baked Pumpkin Donut Holes
• Pumpkin Granola
• Pumpkin Cinnamon Streusel Pancakes
• Pumpkin Chocolate Chip Bread
• Pumpkin Gingersnap Cookies
• Pumpkin Nutella Bread
• Pumpkin Chocolate Chip Bars 

Enjoy pumpkin season!

Pumpkin Quinoa Breakfast 

• 1 cup milk
• 1 cup water
• 1 cup rinsed quinoa
• 1/3 cup pumpkin
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• Pinch of ground cloves
• 1/4 cup brown sugar
• 1/3 cup chopped pecans
• 1/4 cup dried cranberries

Directions:

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in pumpkin, spices, and brown sugar. Transfer to four bowls and top with pecans and dried cranberries. Serve warm.

Serves 4