The 1st of December, I am really glad to see that date. Only one month left in 2014 and I am pretty happy about that. We are hoping that 2015 is a much better year! December also means that it is cold here in Minnesota. And by cold, I mean temps that hover in the low teens and single digits. Even though they say the average is 20 something we don’t ever seem to get there. At least the cold weather and snow make it feel more like the holidays.
And with the cold weather I am usually in search of something hot to warm me up! This Pumpkin Quinoa from LeAndra’s blog Love & Flour for The Secret Recipe Club this month is perfect for that. We are both corporate workers by day and cooks/bloggers by night. That balance can be tricky but she had some really delicious recipes, the cranberry almond coconut bars will be making an appearance in my kitchen soon. They look so gooey and delicious. My mouth is watering just thinking about them!
But with the cold temps (it’s a balmy 14 as I type this on Sunday morning) all I want is warm comfort food. The Pumpkin Breakfast Quinoa is perfect for that. I just had a big bowl of it and am feeling comfortably full and the house smells amazing. Nutmeg, cinnamon, ginger, and allspice have a way of permeating the air and making your nose happy. This was delicious with a splash of almond milk, a few dried dates and a drizzle of maple syrup. And now I have breakfast for a few days this week too.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Serves 4
Ingredients
- 1 cup quinoa, rinsed and drained
- 4 cups unsweetened almond milk
- ½ cup pumpkin puree
- ¼ cup maple or agave syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- For Garnish
- dried fruit (cranberries or dates), toasted walnuts and a drizzle of maple syrup
Instructions
- Oil or spray the slow cooker insert with non-stick cooking spray.
- Combine all ingredients except the dried fruit and nuts reserved for garnish in the slow cooker.
- Stir well, cover and cook on low until the quinoa is soft and thickened, four to six hours.
- Dish into bowls and garnish with dried fruit and nuts. Enjoy while still warm.
