breakfast dairy-free Frugal Homemaking gluten-free

Pumpkin Quinoa Breakfast Bowl (gluten-free, dairy-free)

Pumpkin Quinoa Breakfast Bowl recipe

Pumpkin Quinoa Breakfast Bowl

This recipe was featured several years ago in the Oregonian Foodday. I love the short ingredient list and the fact that it combines pumpkin puree + cooked quinoa, two ingredients I almost always have in my pantry or freezer. Add a swirl of maple syrup, splash of milk, and pinch of spice before sliding it into the microwave. In about 2 minutes, you’ll be holding a warm, filling breakfast bowl. Add any toppings your little heart desires to take it over the top. My favorite combination is sliced bananas, toasted almonds, and plain yogurt.

Pumpkin is high in fiber, vitamin-A and C, antioxidants, and potassium. Quinoa is technically a seed, but it cooks like a grain. It’s gluten-free and high in fiber, protein, minerals, and antioxidants. Put these two powerhouse ingredients together for a delicious breakfast that packs a healthy punch!

Pumpkin Quinoa Breakfast Bowl recipe

This same ingredient combination would work with oatmeal. Although cheaper, oats are not as filling or nutritious as quinoa. I eat a bowl of oatmeal and I’m ready for my second breakfast within an hour. The quinoa kept me fueled for a full morning.

Not a quinoa fan, but love oatmeal? Try our Pumpkin Overnight Oats recipe!

You could easily mix together a big batch of this pumpkin quinoa goodness and store it in individual containers in the refrigerator. Two minutes in the microwave will give you a quick, healthy breakfast before you head out the door.

Pumpkin Quinoa Breakfast Bowl recipe

Pumpkin Quinoa Breakfast Bowl

slightly adapted from a Melissa d’Arabian recipe; makes 1 serving

3/4 c. cooked quinoa*
1/4 c. unsweetened milk (rice, almond, coconut, etc.)
2 T. canned pumpkin puree (or make your own!)
Dash of pumpkin pie spice or ground cinnamon
1 T. maple syrup

Topping Options:
milk or whipped cream (coconut or dairy)
sliced banana
plain vanilla yogurt
chopped nuts
ground cinnamon

  1. In a microwave-safe serving bowl, mix together the quinoa, milk, pumpkin puree, pumpkin pie spice and maple syrup. Heat in the microwave on high until warmed through, 1-2 minutes.
  2. Stir, then add desired toppings.

*How to cook quinoa: Combine 2 cups of well-rinsed uncooked quinoa with 3 1/2 cups of water and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, cover, decrease the heat to low, and simmer for 25-30 minutes, until the quinoa is tender and the water is gone. Fluff with a fork and cool. Refrigerate or freeze.


Quinoa needs to be thoroughly rinsed before cooking, as it can have a very bitter taste if not rinsed well. The easiest (and least messy) way to do this is with a fine mesh strainer. Takes just minutes and there is no danger of quinoa escaping through the holes, like they would with a traditional colander. This KUKPO Fine Mesh Strainer is very reasonably priced and gets great reviews!

Looking for more delicious breakfast recipes?

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