Gluten Free | Grain Free | Dairy Free | Sugar Free


Oatmeal can get really old sometimes.

Enter quinoa (pronounced “keen-wah”). It’s okay, everyone mispronounced it at first.

What better way to celebrate and welcome my favorite season by making a warm, nutty bowl of pumpkin spiced quinoa for breakfast?

Quinoa is a protein-packed pseudo-grain and is very easy to cook with. It’s technically a seed, but acts like a grain which makes it one of the most versatile ingredient in my pantry. I add it to my soup for texture, sprinkle it in salad for bulkiness, roll it in sushi instead of white rice, and sneak it in cookies too.

The only thing I haven’t made with it is smoothies. Don’t you tempt me!

So there endless ways you can use this ancient super food, and here is a sweet and healthy breakfast bowl you can start with. If you love pumpkin, like I do, you’ll enjoy this pumpkin spiced quinoa porridge bowl with drizzled maple and topped with toasted walnuts and pumpkin seeds.

Enjoy with your favorite cup of tea or pumpkins spiced latte. It taste even better if you’re eating it while wearing your softest sweater and snuggly socks. 😉



pumpkin pie spice


**The key to this quinoa porridge is the pumpkin spice! I used Trader Joe’s pumpkin spice because it has all of my favorite spices in a bottle, including cardamom and lemon peel.

You can also make your own pumpkin pie spice: (makes about 2 teaspoons)

Blend together the following spices in a small bowl:

  • 1 teaspoon of cinnamon 
  • Add 1/2 teaspoon of ground ginger.
  • Add 1/4 teaspoon of ground allspice or ground cloves.
  • Add 1/4 teaspoon of ground nutmeg.
  • optional: 1/8 teaspoon of cardamom


Pumpkin Spiced Quinoa Bowl for Breakfast
Prep time
Cook time
Total time
Serves: 2
  • ¾ cups quinoa
  • 1 cup water
  • 1 cup almond milk
  • ¼-1/2 cup pumpkin puree (depending on how strong you want pumpkin flavor)
  • 1-2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Toppings:
  • 2 tablespoons walnuts
  • 1 tablepoon pumpkin seeds
  • 1 tablespoon maple syrup
  • 1 tablespoon dried raisins or cranberries
  • optional : chopped dates, bananas
  1. Rinse quinoa thoroughly
  2. Put quinoa in a pot and lightly toast it for a few minutes under med-low heat.
  3. Add water and cook on high until it starts to boil.
  4. Once water boils, lower heat to medium and let it simmer for about 10 minutes, or until quinoa is cooked.
  5. Add pumpkin, spices, and almond milk. (Save a few tablespoons of almond milk to drizzle on top later)
  6. Let everything simmer and "marry" together for a few minutes.
  7. Serve quinoa porridge in a bowl, put walnuts, pumpkin seeds, and drizzle almond milk and maple syrup on top.
  8. Enjoy with your favorite cup of tea/coffee and wear your softest sweater. Pets optional.



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