I’m glad so many people have liked and tried the hot banana breakfast quinoa recipe. In 2 weeks I don’t think I can count the number of times I’ve eaten that on just my hands. It’s too easy and too tasty not to get in a rut over.
One change I have tried is this pumpkin version of the same breakfast topped with creamy almond butter and crushed raw almonds for a crunchy chew. It’s just as healthy and quick and easy to make. The only difference I noted was that it rises and falls more in the microwave than the banana version, so be careful not to fill the bowl too much.
Hot Pumpkin Breakfast Quinoa
Prep time: 5 minutes
Cook time: 3 minutes
Ingredients(Makes one serving):
- 1/3 cup cooked quinoa
- 1/3 cup pumpkin puree
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pumpkin pie spice
- 1 Tablespoon maple syrup(optional)
- Nuts, nut butter, and dried fruit for topping
Method:
- Mix the pumpkin, quinoa, eggs, salt, spice, and sweetener if using in a small bowl.
- Pour into a ramekin or other microwave-safe bowl and microwave on high for 3 minutes until the center is cooked through.
- Remove from the microwave. The top will fall slightly. Top with nuts, nut butter, or dried fruit.
The pumpkin breakfast quinoa is slightly denser and less sweet than the banana version without the optional maple syrup. Personally I prefer the banana but this brings a nice seasonal twist to breakfast.
I have never tried quinoa for breakfast. This looks like the perfect fall breakfast. I hope you added those candy corn pumpkins on top:)
Love the picture! Maybe you could add 1/2 a banana for extra sweetness? I imagine there are loads of possibilities with this cake – applesauce for an apple cake? Hmm…I vote for a Carrot one next time please 🙂
This looks great! And I agree about the carrot request above!!
I HADN’T tried the banana one because I’m not in LOVE with banana flavored things…this one, I can do!
Yummmmm! I can’t wait to make this – my usual breakfast oats are just not cutting it right now and I have a bag of quinoa!
Sidenote, I love the little pumpkin candy corn, but I hate regular candy corn. I swear they taste different!
They definitely do. And the Indian corn I think has chocolate in it which is why it’s brown. I like chocolate but that stuff is just wrong.
First banana and now this??? I’m so exctied to try both. Perfect for peeps that live alone. 🙂
This looks amazing! One question though…do you think it would work with flax eggs instead? Thanks. 🙂
It might have a slightly different texture and not rise as much but it will definitely still work out.
Thanks! I’ll let you know how it goes. 🙂
I love the color of this. Pumpkin makes everything such a lovely color. Is there a particular brand of quinoa you buy or favor?
I like Trader Joe’s, but that’s because it’s the cheapest. I haven’t tried any varieties besides the regular ol’ quinoa.
I was just looking for something to do with left over quinoa (I used it to make a snack bar) and pumpkin. Totally random I know…this will be tomorrow’s breakfast!
Love the candy corn pumpkins. They are my favorite and I can’t buy them before 10/31 because I eat the WHOLE bag.
I tried the banana one the other day that you made. It was awesome by the way! The funny thing is while I was eating it I was thinking this would be so good with pumpkin…and here it is!! I can’t wait to make this!
I actually hated quinoa until I tried your recipe the other day. Would this work using quinoa flakes?? I have a box of those that need to be used up. I thought I hated them but I might give them another try now.
I’ve never tried quinoa flakes before but I hear they’re a lot faster cooking so I’m sure they’d work.
Next pumpkin obsession…check! 🙂
Oooh, so pretty! Gotsta stop being lazy and make my own pumpkin puree rather than whining over Australia’s lack of canned pumpkin…
How would you do that? Sounds like a lot of work, but I heard you can freeze it!
It’s not too hard. Here’s a post I did over a year ago. I’ve been meaning to make one for this year. http://www.thewannabechef.net/2010/11/01/how-to-roast-a-pumpkin/
I think just roast/steam/microwave it and then puree in a food processor? Have never tried myself; Australia doesn’t have a culture of pumpkin baked goods!
No pumpkin? No banana? You’re not making a good case for anyone to ever want to move to Australia 😛
*sticks out tongue* I’ll have you know bananas are only $8 a kilo now 😉 Plus, there’s VEGEMITE. And ME. And WALLABIES. And ME. That’s all anyone needs, really.
I’m such an idiot. I kept reading this recipe over and over and couldn’t figure out how the quinoa cooked in 3 minutes. Duh Gina, you wrote “cooked quinoa”. Wow, such a dumb moment for me! This sounds awesome.
Yum! What a great breakfast!!! It looks so tasty!!
this sounds perfect! next time i get some eggs I am making this
Wow. That was so easy to make and delightfully yummy. I love that it will be a perfect little breakfast before a work out. Im sharing on my blog.
This sounds great, I don’t own a microwave. Have you or anyone tried baking them in the oven?
I haven’t tried cooking it in the oven myself, but Ashley from Edible Persepective has similar recipes using buckwheat instead of quinoa. http://edibleperspective.com/2011/06/bananas/ If you follow her baking instructions, it should work the same, though I think the quinoa will take a little less time since it’s already cooked so it should be done after 15-20 minutes.
[…] Source: http://www.thewannabechef.net/2011/10/24/hot-pumpkin-breakfast-quinoa/ […]
I made the pumpkin and banana versions more than once! I reviewed the recipe and posted it today. Its linked back to you but you can find it at http://katseasykitchen.com/2011/11/05/hot-breakfast-pumpkin-quinoa/
I made this, but it was still like oatmeal consistency. Not bread-like at all. Still absolutely DELICIOUS, but wondering if I didn’t let it cook long enough?
It was probably the cooking time. When fully cooked, you should be able to cut off a piece and have it hold its shape, more like a cake than oatmeal if that makes sense.
[…] Smoothie (spinach, arugula, banana, milk, pumpkin, almond butter) + failed Hot Pumpkin Breakfast Quinoa (I tried to sub 2 flax […]
What a wonderful post. It was easy to make and delicious.
I am so glad to have stumbled across this recipe. I love all things Pumpkin and fall and living in Australia, no one really embraces it much. I’ve been looking for great ways to use up my tinned pumpkin and start using quinoa more in my kitchen.
I made these for dessert for my family and they had no idea what was in them and how amazing they were. Thanks for sharing. This will be a favourite in my home for a long time to come yet.
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