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Now that it’s getting chillier outside, I’m starting to crave warmer and heartier breakfasts.

quinoa pumpkin porridge in a small bowl

This porridge is a filling and delicious breakfast option featuring quinoa, a gluten-free “pseudograin” that’s technically a seed, but is prepared like a grain. Quinoa is high in fiber and contains all of the essential amino acids, making it an excellent source of protein. Paired with pumpkin, which is a great source of vitamin A, and cinnamon, which is thought to help regulate blood sugar, this recipe is satisfying and loaded with all of the Fall flavors I love!

If you’ve ever tasted quinoa on its own, you may find it a tad bitter, which doesn’t make for a tasty breakfast cereal. The key, as I recently found out from some of my Instagram friends, is to soak it first. Soaking the dry quinoa in water ahead of time completely removes the bitterness, and also makes it easier to digest! So, don’t be tempted to skip this crucial step, like I did the first time around.

This quinoa porridge is a lot like traditional oatmeal– you really can’t mess it up– so don’t be afraid to customize the recipe below to suit your own tastes!

Quinoa Pumpkin Porridge
Serves 2

Ingredients:

1 cup dry quinoa, soaked in water for up to 24 hours
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves
3 to 4 tablespoons pure maple syrup

Directions:

Cover the dry quinoa with water and allow it to sit and soak on the counter for at least one hour. You are welcome to soak the quinoa longer, even overnight or up to 24 hours, but in that case you’ll want to store the soaking quinoa in the fridge. Drain the soaked quinoa and rinse well with fresh water. (The soaked quinoa may look like it has “sprouted” but that’s really just the germ detaching.)

soaked quinoa in a bowl

Place the drained quinoa in a 2-quart saucepan over the stove and add 1 3/4 cup water. Bring the mixture to a boil, then cover and reduce the heat to low, allowing the quinoa to cook for 15 minutes, or until all of the liquid has been absorbed.

spoonful of quinoa pumpkin porridge

Stir in the pumpkin, cinnamon, ginger, cloves, and maple syrup and adjust the flavors to taste, if necessary. Serve warm with any additional toppings you like!

pumpkin porridge in ramekin on wood surface

Quinoa Pumpkin Porridge

4.75 from 4 votes
A Fall inspired breakfast cereal that's loaded with protein and fiber.
prep5 mins cook15 mins total20 mins
Servings:2

Ingredients
 
 

  • 1 cup dry quinoa , soaked in water for up to 24 hours
  • 1/2 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of ground cloves
  • 3 to 4 tablespoons pure maple syrup

Instructions

  • Cover the dry quinoa with water and allow it to sit and soak on the counter for at least one hour. You are welcome to soak the quinoa longer, even overnight or up to 24 hours, but in that case you'll want to store the soaking quinoa in the fridge. Drain the soaked quinoa and rinse well with fresh water. Place the drained quinoa in a 2-quart saucepan over the stove and add 1 3/4 cup water. Bring the mixture to a boil, then cover and reduce the heat to low, allowing the quinoa to cook for 15 minutes, or until all of the liquid has been absorbed.
  • Stir in the pumpkin, cinnamon, ginger, cloves, and maple syrup and adjust the flavors to taste, if necessary. Serve warm!

Nutrition

Calories: 670kcal | Carbohydrates: 126g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 12mg | Potassium: 1044mg | Fiber: 13g | Sugar: 25g | Vitamin A: 5000IU | Vitamin C: 1.7mg | Calcium: 130mg | Iron: 8.1mg
Course: Breakfast
Cuisine: American
Keyword: Quinoa Pumpkin Porridge

Notes:

  • For a creamier pudding, replace the water with coconut or almond milk.
  • Feel free to replace the maple syrup with any sweetener of your choice, such as honey, coconut nectar, or stevia. Just taste it as you go!

Hope you enjoy!

Reader Feedback: What’s your favorite Fall breakfast?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, Iā€™m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. Hi. I just found your site last week and have been enjoying the chai pudding almost every day. I love it. Thank you. I can’t wait to try some of your salads.
    Is there a way to make this into a muffin?
    I just made this. Delicious.

  2. I’d use a tiny bit less ginger and go for nutmeg instead but that’s just me šŸ™‚ I made it just like it said and it was awesome!!! First time ever trying quinoa like this. I felt so dumb not knowing the part about rinsing/soaking it before cooking and it worked perfectly!

  3. I definitely want to try this! šŸ™‚ I love pumpkin oatmeal, so I bet I would love pumpkin quinoa!

  4. This recipe is excellent. I’ve made it twice since discovering it this week. I didn’t have any cloves, but included the rest of the ingredients and it tastes delish!

  5. I have never had to soak my quinoa. It has never been bitter either. I cook it in my vitaclay. It takes about 20 minutes and it comes out delicious and fluffy.

  6. This looks really good, Megan! Thanks for sharing! Do you think babies under 1 year of age could eat quinoa, or do you think it’s better to wait until later?