Autumn is just around the corner here in the West. Days are getting shorter and the nights are getting cooler. Here’s a basic but yummy and healthy breakfast recipe that would go well with a cool morning on the patio listening to the rooster’s boastful crowing and the coyotes mournful crying…well, in some shrinking yet still open areas that is. Otherwise, just open the morning newspaper and enjoy!
Pumpkin Spice Breakfast Quinoa
Makes 2 servings
1/2 cup almond milk or toasted coconut almond milk (no sugar added)
1/2 cup water
1/2 cup uncooked quinoa, rinsed and drained
1/4 cup + 2 tablespoons pumpkin puree
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Pinch of salt
2-4 tablespoons chopped pecans
Bring almond milk and water to a boil in a small to medium sized saucepan. Add quinoa, cover, reduce heat to simmer, and let cook 15 minutes. Remove from heat and let stand 5 minutes. Uncover and fluff with a fork. Stir in the pumpkin, maple syrup, vanilla, pumpkin pie spice, and salt. Serve and top with pecans. Add more almond milk if desired.