Sometimes recipes are like relationships, at least for me. For example, when a recipe goes wrong or needs tweaking, some food bloggers will remake the recipe over and over again the same day or the same week until they get it right. I admire this quality. They are persistent and determined to make the recipe work, tirelessly slaving away until it yields. I am not usually that girl. When a recipe doesn’t work for me, I need some space. I need time. I won’t make that recipe again for a good long while or perhaps never, even if I know exactly what I need to do to make it better. Those who know me well would probably say the same is true of me with regard to relationships. I like my space when things aren’t working.
This is what happened between breakfast quinoa and me. I tried it, I didn’t like it, and I didn’t attempt it again for at least a year. I’m not kidding. The first time, I used someone else’s recipe. The second time, I just made it on a whim and trusted my instincts, not referring to any other recipe. With the first recipe, the quinoa was steamed plain, with all the breakfasty goodies (like blueberries and such) added to it afterward. When I made my own version, I put all the goodies in at the beginning and cooked it all together, infusing the quinoa with the flavors. That, for me, was the difference – the key to renewing my relationship with quinoa for breakfast. I love this Spiced Maple Pumpkin Breakfast Quinoa, I really, really do.
Spiced Maple Pumpkin Breakfast Quinoa
Hot breakfast cereal made with quinoa, maple syrup, pumpkin puree, and pumpkin pie spice. Healthy, protein-rich, and delicious for crisp fall mornings.
Yields: 1 serving
- 1 cup water
- 1/2 teaspoon pumpkin pie spice
- pinch of salt
- 1 1/2 teaspoons pure maple syrup
- 1 tablespoon pumpkin puree
- 1/2 cup quinoa, rinsed and drained
- For Serving:
- maple syrup
- pumpkin pie spice
To a saucepan over medium-high heat, add the water, pumpkin pie spice, salt, maple syrup, pumpkin, and rinsed quinoa. Stir to combine and bring to a boil. Reduce heat to low and cover, allowing to simmer for 15 minutes or until water is cooked out and quinoa is tender. Transfer hot quinoa to a bowl, top with milk, pecans, a drizzle of maple syrup (as desired for more sweetness) and a sprinkle of pumpkin pie spice. Serve.