This a filling, protein-rich breakfast that is easy to make ahead so that you'll have something ready to heat and serve all week long. It's also a smart carb breakfast, meaning it will slow digest and help keep you from the temptation of offerings on the dreaded office doughnut table.
INGREDIENTS
1 cup, uncooked quinoa
2.5 cups water
½ cup canned pumpkin
2-3 tablespoons maple syrup
1 teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground ginger
pinch black pepper
Optional toppings
Raisins soaked in apple cider
Walnuts
PREPARATION
Bring quinoa to boil in water with spices, reduce heat to simmer and cover. Cook for 10 minutes. Remove lid and cook for 1 minute more. Stir in pumpkin, and maple syrup.
Optional toppings preparation
While quinoa cooks, soak raisins in apple cider. Strain excess liquid and use to top quinoa.
Serve warm. This dish reheats well for ready-made breakfast throughout the week!
Makes 8, ¾ cup servings. Per serving:
Full of flavor AND nutrients, this is definitely a breakfast that loves you back.~
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