Breakfast can be a tricky meal at first glance when you discover that you have an intolerance to things like eggs, dairy, and/or gluten. These are common sensitivities I see often in practice.
I find that breakfast tends to be the place that people have the most trouble with when they’re trying to eliminate some or all of these items. I wanted to share some of these great alternatives that have been tested in my own kitchen and approved by the discerning palates of my kids.
This quinoa pumpkin porridge recipe is a nice alternative to oatmeal that has less starch and includes some extra protein from the quinoa, some healthy fats from the coconut milk and a great taste that goes hand-in-hand with the season. It is a versatile recipe that can be changed up in many ways as you will see below. Enjoy and keep an eye out for more of these recipes on our blog throughout the fall and winter season!
Quinoa Pumpkin Porridge Recipe
Serves: 2-4
Ingredients
- 1 cup dry quinoa, soaked in water for up to 24 hours
- 1 can full fat coconut milk
- Water, as needed
- ½ cup pumpkin puree
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- Pinch of ground cloves
- 3 to 4 tbsp. pure maple syrup OR Stevia to taste
Directions
- Cover the dry quinoa with water and let soak on the counter for 12-24 hours.
- Drain the soaked quinoa and rinse well with fresh water.
- Place quinoa in a 2-quart saucepan over the stove and add 1 can coconut milk.
- Bring to a boil, then cover and reduce the heat to low, allowing the quinoa to cook for 15 minutes, or until all of the liquid has been absorbed.
- If, at this point, the quinoa is still firmer than you would like it, you can add some water or additional coconut milk and continue cooking it until the liquid is absorbed and the desired consistency is reached.
- Stir in the remaining ingredients and adjust the flavors to taste, if necessary.
- Serve warm!
Other Toppings and Additions to Consider
- Mashed banana, dried dates or raisins instead of maple syrup
- Raw or toasted walnuts or pecans
- Ground flax seed or chia seed (good if you porridge is soupy – they will absorb moisture)
- Hemp hearts, or any other desired nuts or seeds
- Mashed sweet potato instead of pumpkin puree
- Almond butter or any other desired nut butter
- Raw or toasted, unsweetened coconut flakes
- Collagen powder or other protein powder – for extra protein
Recipe Notes
- The more “extra” stuff you add, the more coconut milk you may need to maintain the consistency, and the larger your recipe becomes.
- You can store the extra in the fridge and reheat for later so you have an “instant” porridge when you are on the go in the mornings.
- When reheating this for later, you may need to add some extra milk to improve the consistency. The porridge will absorb more liquid as it cools.
