Creamy Pumpkin Quinoa breakfast! A vegan friendly pumpkin quinoa “porridge” recipe perfect for Fall.  Pumpkin puree, quinoa, maple syrup, coconut, nuts, and Coconut Milk add in a balance of healthy fats and plant based protein. This one powerhouse porridge that’s easy to make on stove top, crock pot, or in a rice cooker.

Okay okay, let’s first talk about this season.. the holiday season. Maybe it’s just me but I like to try to focus on the PRESENT. If I lose track of the present, I will blink and it’s over. The year, the holidays, the time spent with loved ones.  All gone and too rush rush. I hate that feeling, don’t you" So lets back up this holiday train, mm k" Let’s slow it down and savor all the goodness. Let’s go pumpkin crazy until our faces turn orange. Let’s get cozy and comfy and enjoy every bite that comes are way. Now, I know many of you might already be “pumpkin-ed out,” but I promise you you’ll want to add this one to this. It’s a creamy coconut pumpkin quinoa recipe that can be enjoyed all year. And the weather is a shifting into those colder months, I thought it would be good to share the slower cooker version of this pumpkin quinoa breakfast as well. It’s absolutely perfect for breakfast or for a plant based protein recovery (post workout) meal, gluten free of course.
The trick to making this dish.
COOK THE QUINOA IN MILK (coconut or almond) and the...