One of my favorite “grains” (quinoa is technically a seed) to pair with vegetables is quinoa. It is a complete protein, high in fiber, and altogether one of the healthiest foods that you can eat. Whenever I cook quinoa, I generally prepare a large batch. As a result, I am always trying to think of new and creative ways to cook with my leftover quinoa. After seeing a breakfast quinoa recipe featured in the current Hy-Vee Seasons magazine, I was inspired to create my own breakfast quinoa.
Pumpkin and Nut Butter Breakfast Quinoa
*Adapted from the Hy-Vee Seasons Magazine
Servings: 1
Ingredients
1 to 1 1/2 cups of cooked quinoa
1/8 cup + 1 TB pumpkin puree (not pumpkin pie mix)
1 to 2 TB powdered peanut butter (I used PB2 peanut butter)
1 TB light brown sugar
1/8 tsp cinnamon
a couple sprinkles of ginger
a couple sprinkles of nutmeg
Optional toppings:
peanut butter
almond butter
pumpkin butter
Greek yogurt
chopped nuts (such as pecans or almonds)
Directions
1. Heat leftover quinoa in a microwave safe bowl until warm, or cook quinoa especially for this dish.
2. Add pumpkin, peanut butter, brown sugar, and spices. Stir until well-combined.
3. Heat an additional 30-60 seconds, or until all of the ingredients are hot.
4. Add optional toppings.
I did not add any toppings because I was running late for work, but I think that the addition of a tablespoon or two of peanut butter or almond butter would taste fantastic. I am also fairly certain that the addition of pumpkin butter would be perfect. Though, that might just be because I am in love with pumpkin butter ;).
I paired my Pumpkin and Nut Butter Breakfast Quinoa with a sliced banana to make a hearty, filling breakfast. And filling it was. I was full for the four hours leading up to lunch, which is generally pretty rare for me.
Quinoa is not just for lunch or dinner. It makes for a fabulous breakfast, too!
