Go Back
–+ servings
Collage with a large image of sliced pumpkin bread on the left and three smaller images of pumpkin lasagna, cake, and granola on the right. An orange circle in the top left corner with white text saying easy pumpkin recipes
Print Recipe
No ratings yet

Pumpkin Breakfast Quinoa with Maple Whipped Ricotta

This breakfast quinoa is mixed with pumpkin and creamy, maple whipped ricotta for a quick, easy and gluten free breakfast!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 4 Servings
Calories: 267kcal
Author: Julie Evink

Ingredients

For the whipped ricotta:

  • 1/4 Cup Reduced-fat Ricotta cheese
  • 1 Tbsp Reduced-fat Cream cheese
  • 1/8 tsp Vanilla extract
  • 1 tsp Maple Syrup
  • 1 Tbsp Truvia or granulated sweetener of choice

For the quinoa:

  • 2 Cups Unsweetened Vanilla almond milk
  • 2 Cinnamon Sticks
  • 8 Whole Cloves
  • Pinch of salt
  • 1 Cup Uncooked quinoa
  • 2 tsp Pumpkin Pie spice
  • 3/4 Cup Canned pure pumpkin not pie filling!
  • 2 Tbsp Maple syrup
  • 1 Cup Unsweetened almond milk sweetened to taste with Truvia
  • Pecans for garnish *

Instructions

  • To make the whipped ricotta:
  • In a small food processor, combine all ricotta ingredients and blend until smooth and well combined. Transfer to a small bowl and place in the refrigerator to set for at least to hours.
  • For the quinoa:
  • Soak the quinoa in a large pot of water, rubbing the grains together with your fingers until the water appears cloudy. Strain the quinoa and set aside.
  • Combine the 2 cups unsweetened almond milk, cinnamon sticks, cloves and a pinch of salt in a large pot and bring to a boil.
  • Stir in the quinoa, cover and turn the heat to low. Boil until most of the milk is absorbed, about 15 minutes.
  • Once cooked, stir in the pumpkin pie spice, canned pumpkin and maple syrup.
  • Divide the mixture between bowls and pour the Truvia-sweetened almond milk over top. Then, dollop on the whipped ricotta.
  • Sprinkle with fresh cinnamon and garnish with pecans,
  • DEVOUR

Notes

*If you want to toast your pecans, it takes about 5-6 minutes in a 400 degree oven.

Nutrition

Calories: 267kcal | Carbohydrates: 43g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 287mg | Potassium: 384mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7230IU | Vitamin C: 1.9mg | Calcium: 341mg | Iron: 3mg