If you're like me, this Low Amylose (or gluten-free, etc) diet probably has you craving a good breakfast option. A girl can only eat so many eggs- omelettes, sunny side up, scrambled, hard boiled... Even with all of these variations, it gets old. I mean, don't get me wrong. I love me some good eggs. But even the best things can get overplayed.
Sorry.
Anyway... as your resident Pinterest addict I'd seen this Breakfast Quinoa idea over and over again, so the idea had been floating around in my head for a while. I finally broke down when I found this recipe one morning, because... hello, it involves pumpkin. So here's my version (with a couple of LA-friendly tweaks).
- 1/2 cup rinsed, uncooked quinoa
- 1 cup milk
- 1/2 tsp cinnamon
- 1/2 cup pumpkin purée
- 1 TBS honey
- 1/4 tsp salt
- Toppings of your choice (I obviously used a couple of chocolate chips... because I'm me.)
- Pour the milk, cinnamon and quinoa into a medium pot, bring to a boil.
- Lower the flame and cover 12-15mins, stirring occasionally, until milk is almost entirely absorbed
- Add in the pumpkin, salt and honey and stir until combined
- Throw on any toppings, and you're good to go!
Except that, again, if you're like me, you'll probably have burnt quinoa to scrub off the bottom of your pan. But that can wait unto after breakfast. It "needs" to soak! ;) (While we're on that topic, let's just ignore all of the food splatters on my stovetop, mmmkay? Thanks)
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