Pumpkin Pie Quinoa Breakfast Dessert


  • 1¾ cup quinoa
  • 3½ cups water
  • 1 ¾ cup pumpkin
  • One 14oz can coconut milk
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla powder
  • 3 tablespoons coconut oil
  • ¾ teaspoon salt
  • Grade B maple syrup


Garnish with coconut cream whipped cream and pecans.

Whipped coconut cream topping


  • 1 can of coconut cream (not coconut milk).
  • 1 teaspoon vanilla extract
  • A touch of Grade B maple syrup



First, Rinse. Rinse. Rinse. Rinse. The coating on quinoa can be nasty bitter!


Thankfully the bitter washes off easily. All you have to do is soak the quinoa for about 15 minutes, pour off most of the water, then rinse in a colander until the water runs clear.


Put the quinoa and the 3½ cups water in a medium size pot. Cover and heat over high heat until it comes to a boil. Reduce heat to a simmer and continue to cook for about 12 minutes, or until the quinoa is tender.


Add the coconut milk, pumpkin, spices, vanilla, coconut oil and salt. Let warm through. Add sweetener to taste.


Whipped coconut cream topping


1 can of coconut cream (not coconut milk).


Refrigerate 1 hour so the cream hardens a bit at the top of the can.


Scoop off the cream top and add to a bowl to mix.


Whip 3-5 until light and fluffy with immersion blender or magic bullet.


Add 1 teaspoon vanilla and a touch of Grade B maple syrup and mix until well blended.


Add a dollop onto your pumpkin quinoa and sprinkle with cinnamon.


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