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A warm bowl of pumpkin spice breakfast quinoa topped with chopped pecans and a drizzle of maple syrup
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Protein Pumpkin Spice Breakfast Quinoa

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 2 servings
Calories: 385kcal

Ingredients

  • 0.5 cup dry white quinoa, thoroughly rinsed
  • 1 cup unsweetened almond milk
  • 0.25 cup pure pumpkin puree
  • 1 scoop (30g) vanilla whey or plant-based protein powder
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1 pinch sea salt
  • 2 tablespoons chopped pecans or walnuts for topping

Instructions

  • In a small saucepan, combine the rinsed quinoa and almond milk over medium-high heat.
  • Bring the mixture to a boil, then reduce heat to low and cover with a lid.
  • Simmer for 12 to 15 minutes, or until the liquid is fully absorbed and the quinoa is tender.
  • Remove the pan from the heat and stir in the pumpkin puree, pumpkin pie spice, vanilla extract, maple syrup, and sea salt.
  • Whisk in the protein powder gradually until fully incorporated and no lumps remain.
  • Divide into bowls and garnish with chopped nuts before serving.