Coconut Cream Pumpkin Quinoa Porridge {Vegan}

Gluten Free Coconut Creamed Pumpkin Quinoa Porridge. A vegan friendly protein rich breakfast perfect for Fall. Pumpkin and Coconut Cream add in a balance of healthy fats and fiber to make this one powerhouse breakfast! Easy to make on stove top, crock pot, or in a rice cooker.

Hey there Monday and last week of October! Oh my, can we really be on a few months away from Christmas? Seriously ya’ll, that’s crazy! In fact, it’s not even Halloween yet and my grocery store has Christmas decoration up. Um, didn’t they skip a holiday? Thanksgiving perhaps?

Maybe it’s just me but I like to try to focus on the PRESENT, especially during the holidays. Otherwise I will blink and it’s over and gone and too rush rush. So lets back up this holiday train, mm k?

Now, I know many of you might already be “pumpkined out,” but I promise you you’ll want to add this one to this. It’s a pumpkin quinoa recipe that can be enjoyed all year. But since it is the last week of October and the weather is a shifting into those cozy months, I thought it would be good to share my favorite pumpkin quinoa porridge. I say MY because my husband won’t eat pumpkin unless it’s covered in chocolate or stuffed in a dough ball with cheese. Haha!

I, on the other hand, LOVE LOVE LOVE this pumpkin quinoa porridge! It’s absolutely perfect for breakfast or a healthy gluten free recovery meal.

BUT… there’s a trick to making this dish.

COOK THE QUINOA IT IN MILK and ADD in the PUMPKIN. Bonus if you make it in the RICE COOKER! That’s if you have one. It makes the quinoa so fluffy! Then you can substitute part of the water content for coconut cream after cooked to make it even more creamy but lightly sweetened.

If you want to cook this in the crock pot, then you will need to add more water or milk. In the slow cooker, it’s 2 1/2 cup to 3 cups liquid to 1 cup quinoa. I always like to start off with less liquid and then add more if need be. High for 2 hours (or until liquid is absorbed), or low if you are going to cook the pumpkin quinoa overnight. Add more milk and stir in fixings or extra pumpkin after cooked; if desired or too thick.

Sweet quinoa recipe that's perfect for breakfast! Gluten Free Coconut Creamed Pumpkin Quinoa Porridge. A vegan friendly protein rich breakfast perfect for Fall. All made in one pot and ready in 20 minutes.

Ready for me to dissect this lovely dish? Here goes!

Coconut Cream Pumpkin Quinoa Porridge:

Quinoa – Healthy gluten free “pseudo” grain with amino acids and plant protein!
Coconut Cream/oil/flakes – MCT fats that are great for energy and metabolism
Pumpkin – packed with Vitamin A and fiber and taste so so good!
Cinnamon – anti-inflammatory properties, aids in digestion, great for immunity!
Honey – optional but a great way to naturally sweetened the porridge and replenish glycogen in those muscles after workout/run/bike/etc.

If you’re wanting to make more use of this pumpkin quinoa porridge, then I HIGHLY recommend you just blend it up and make my QUINOA BANANA BREAD! Seriously, do it! You can also freeze that bread for later use.

See, I’m all about more bang for your buck here folks!

Cotter Crunch

Yields 4-5

Coconut Cream Pumpkin Quinoa Porridge {Vegan}

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

1 1/2 cup quinoa (rinsed)
12 ounces coconut milk or almond milk
8 ounces of water
1/2 cup pumpkin puree (a few tbsp for topping as well)
1 tbsp coconut oil or coconut butter
1/3 cup coconut cream
1/3 cup coconut shavings
1 tsp cinnamon (and some for topping)
1/2 tsp ginger
1 tbsp honey
Any additional toppings such as nuts, cranberries, etc.

Instructions

You make this in a rice cooker or stove top but i think the rice cooker makes it fluffier.
Rinse your quinoa and place in rice cooker. Add in milk and water and press rice setting.
If you are making this on a stove top, bring water and milk to a light boil then add quinoa and cover on low to medium low.
About half way through cooking (8 or 9 minutes) stir in your pumpkin puree. Cover again and wait till it's cooked and quinoa is fluffy (about another 8-10 minutes or so).
Turn off rice cooker or put on warm. If using stove top, turn off heat and keep it on the burner.
Add in your coconut oil, cream, and spices. Mix thoroughly
See notes on how to cook in slow cooker.
Add in your coconut flakes and honey.
Spoon into bowls and top with 1 tbsp addition pumpkin and more milk if youd like.
Sprinkle with additional cinnamon.
To make more sweet, mix more honey in each bowl of quinoa served or add in dried cranberries.

Recipe Type: Breakfast

Notes

For Stove Top - if any watery liquid remains in the bottom of the pan after adding the pumpkin and cooking for 15 minutes, then return the pot to low heat and cook, covered, for another 5 minutes.

for RICE COOKER - all the liquid will absorb on it own in about 25 minutes

For CROCK POT- If you want to cook this in the crock pot, then you will need to add more water or milk. In the slow cooker, it's 2 1/2 cup to 3 cups liquid to 1 cup quinoa. I always like to start off with less liquid and then add more if need be. High for 2 hours (or until liquid is absorbed), or low if you are going to cook the pumpkin quinoa overnight. Add more milk and stir in extra fixings or pumpkin after cooked if desired.

http://www.cottercrunch.com/coconut-cream-pumpkin-quinoa-porridge-vegan/