Ingredients
Units
Scale
- 1/2 cup quinoa ((I used red quinoa but you can use any variety))
- 1 cup purified water (I like to use my Berkey water (link if you scroll to the end of the blog))
- 1 cup coconut milk (I like to use the leftovers from full-fat coconut milk that I use for other recipes)
- 2–3 tsp cacao powder
- 1 ounce dark chocolate or cacao nibs (for garnish)
- 2 tsp Just Date Syrup, honey or maple syrup
- 2 tsp chia seeds
- 1/8 tsp sea salt
- Toasted pepitas, pecans, hazelnuts, almonds or coconut flakes (to garnish)
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice (option to use your own pumpkin spice mix if you can't find this or don't want to use it)
Instructions
- Place quinoa and water in a pan over medium heat and bring to boil; cover with a lid and let simmer for 15 minutes, until all the water is absorbed.
- Turn the heat low, add coconut milk, pumpkin, honey, chia seeds and cacao powder, and mix to combine and heat thoroughly. If you're toasting pumpkin seeds and nuts now would be a good time to do that in a frying pan or on a baking sheet. Toast until fragrant and don't burn :).
- Transfer into serving bowls, garnish with toasted seeds and nuts, chocolate/cacao and coconut flakes and serve warm.
Notes
This recipe is my favorite served hot on a crisp morning, but it’s also delicious if made ahead and eaten cold.
- Category: Breakfast
