PUMPKIN BERRY QUINOA
BREAKFAST BOWL
Recipe created by Teri Gentes Permission required to reprint.
Quinoa is a fabulous high protein ancient grain choice, and you can make it even better by toasting these pseudo grains before cooking. Adding in star anise, a cinnamon stick, and a few smashed cardamom pods is another great flavor and nutrient infuser. Now you have a super alternative to oatmeal to use as the base for your beautiful breakfast bowls.
QUINOA – For Breakfast Bowls
INGREDIENTS:
1 cup quinoa, white, red or mixed
½ tsp coconut, hazelnut or walnut oil, optional
2 scant cups filtered water (see Teri’s Tips for fabulous options)
½ tsp sea salt
OPTIONAL: 2–3-star anise, 1 cinnamon stick, 4 cardamom pods, smashed
GARNISH 1 tsp fresh chives, snipped
DIRECTIONS:
PUMPKIN, BERRY, NUT CRÈME BOWL
A few components need to be assembled – recipes below. It only takes a few minutes.
Have fresh, frozen or pureed berries on hand as well as nuts or seeds for garnish.
SUPER SIMPLE PUMPKIN BUTTER
INGREDIENTS
2 cups cooked or canned pumpkin, sweet potato, winter squash
1 tsp real vanilla extract or ½ tsp vanilla paste
2 tsp orange juice, optional
2- 3 tbsp maple syrup
2 – 3 tsp pumpkin pie spice – ‘my’ homemade blend (2 tbsp cinnamon, 2 tsp ginger, ¼ tsp cloves, ¼ tsp allspice, ¼ tsp nutmeg and cardamom if desired (keeps for ages and is perfect when making pumpkin smoothies, bars, lattes, etc.)
DIRECTIONS:
SIMPLE SWEET NUT CREME
INGREDIENTS:
½ cup your favorite nut or seed butter
Approx. ½ - 2/3 cup non-dairy milk of your choice.
Honey, maple syrup or soaked and pureed dates, to taste
DIRECTIONS:
ASSEMBLE YOUR BOWLS:
TERI’S TIPS:
BREAKFAST BOWL
Recipe created by Teri Gentes Permission required to reprint.
Quinoa is a fabulous high protein ancient grain choice, and you can make it even better by toasting these pseudo grains before cooking. Adding in star anise, a cinnamon stick, and a few smashed cardamom pods is another great flavor and nutrient infuser. Now you have a super alternative to oatmeal to use as the base for your beautiful breakfast bowls.
- Breakfast
- Vegan, gluten, wheat-free
- Prep time: 5 minutes Cook time: 20 minutes
- Serves: 6
QUINOA – For Breakfast Bowls
INGREDIENTS:
1 cup quinoa, white, red or mixed
½ tsp coconut, hazelnut or walnut oil, optional
2 scant cups filtered water (see Teri’s Tips for fabulous options)
½ tsp sea salt
OPTIONAL: 2–3-star anise, 1 cinnamon stick, 4 cardamom pods, smashed
GARNISH 1 tsp fresh chives, snipped
DIRECTIONS:
- Place the quinoa in a fine-mesh strainer, rinse well and drain.
- Heat a deep, non-stick pot over medium high heat. Once warm, reduce to medium; add oil if using and warm slightly. Don’t let it smoke.
- Add the quinoa, sea salt, and spices if using. Toast for a few minutes, stirring constantly until it has dried out and begins to exude a toasty aroma. Next add the water of choice and bring to a boil.
- Once boiling, reduce the heat to low and cover cooking until the water is absorbed, about 12 - 15 minutes.
- Remove from heat and let steam another 5 minutes and then fluff with a fork. Taste test adding more seasoning if needed and set aside while choosing your toppers.
PUMPKIN, BERRY, NUT CRÈME BOWL
A few components need to be assembled – recipes below. It only takes a few minutes.
Have fresh, frozen or pureed berries on hand as well as nuts or seeds for garnish.
SUPER SIMPLE PUMPKIN BUTTER
INGREDIENTS
2 cups cooked or canned pumpkin, sweet potato, winter squash
1 tsp real vanilla extract or ½ tsp vanilla paste
2 tsp orange juice, optional
2- 3 tbsp maple syrup
2 – 3 tsp pumpkin pie spice – ‘my’ homemade blend (2 tbsp cinnamon, 2 tsp ginger, ¼ tsp cloves, ¼ tsp allspice, ¼ tsp nutmeg and cardamom if desired (keeps for ages and is perfect when making pumpkin smoothies, bars, lattes, etc.)
DIRECTIONS:
- Simply stir all of the ingredients together beginning with 2 tbsp syrup and adding the 3rd if needed.
- Use as a base in your bowl, storing any extras in a glass jar. Refrigerate.
SIMPLE SWEET NUT CREME
INGREDIENTS:
½ cup your favorite nut or seed butter
Approx. ½ - 2/3 cup non-dairy milk of your choice.
Honey, maple syrup or soaked and pureed dates, to taste
DIRECTIONS:
- Mix all the ingredients together in a mason jar or glass bowl. Taste adjusting sweetness and consistency as desired, creating a pourable sauce.
ASSEMBLE YOUR BOWLS:
- Set out bowls needed and spoon ½ cup of the pumpkin blend into each bowl swirling to the sides.
- Spoon ½ cup or so of the quinoa into the center of each bowl and top with berries and nuts as desired.
- To finish drizzle or spoon the nut crème over the berries and you are all set.
TERI’S TIPS:
- Make as many bowls as you need at the time, storing the remaining ingredients in the fridge for other breakfasts. It’s A perfect time saver When all the components are ready to go for additional breakfasts.
- Really fun ways to make your quinoa even more outstanding is to using coconut, maple or date water. Even using one half water and one half of one of these waters will make it taste even better.
- When you are choosing your toppings, check out what you have on hand and get creative with bits and bites you might otherwise waste.
