Quinoa & Oat Pumpkin Porridge

     
     I enjoy oatmeal for breakfast and really love how this recipe takes it up a nutritional notch. 

Enjoy!

Quinoa & Oat Pumpkin Porridge
Serves 2
printable recipe
Total cook time: 20 minutes

Ingredients:
1/4 cup quinoa (I used TruRoots sprouted quinoa)
1 cup water
1/4 cup old fashioned oats
1/2 cup canned pumpkin (I used Farmer's Market organic pumpkin)
1/2 t. ground cinnamon
1/4 t. ginger
pinch of ground cloves
pinch of ground cardamon (optional)

1 T. ground flaxseed (I used Bob's Red Mill organic ground flaxseed meal)
1/8 cup chopped walnuts

1 cup almond milk (optional)

Directions:

1. In a small saucepan, add the quinoa and water. Bring to a boil then reduce heat to a simmer and cover. Cook for 10 minutes.

2. After 10 minutes, add the oats, pumpkin and spices. Cook 5 minutes. Remove from heat, let rest for 5 minutes, then stir.

To serve: Divide between two bowls. Top with ground flaxseed, walnuts and if desired, add milk.

A nice alternative to the walnuts is pepitas (pumpkin seeds)

Notes:

If you are using regular, unsprouted quinoa, make sure to rinse the quinoa first. You can find my tip for rinsing quinoa here.

Pumpkin freezes well so if you are unsure about what to do with the left over pumpkin, place it in a small freezer bag (don't forget to label it!) and have some handy for your next batch of porridge.

You can omit the quinoa and make this just an oat and pumpkin porridge. Omit the quinoa and increase the oats to 1/2 cup, along with the pumpkin and spices.Cooking time will depend on what your oatmeal package says. Quaker Old Fashion oats only take 5 minutes!


Food For Life has a nice article on The Sprouted Grain Difference.