I had this morning off from work and decided it would be a good time to make something nice for breakfast beyond my normal coffee and cereal. Here’s a more unconventional use for quinoa in the form of a breakfast casserole. It is warm, nutty, and perfect for a chilly November morning. Upon further research, I learned that quinoa is one of the most protein rich foods that we can eat and is loaded with twice the fiber of other grains—so that makes this breakfast a super healthy and thrifty option!
Pumpkin Quinoa Breakfast Casserole
Filling:
1 1/3 cups nonfat milk
1/2 cup pumpkin purée
2 tbs sugar free maple syrup
1/2 tsp vanilla extract
2 tsp oil
1/2 cup uncooked quinoa
1 tsp cinnamon
Pinch of nutmeg
Pinch of ginger
Topping:
2 tbs whole wheat flour
1/2 cup chopped nuts(I used walnuts)
2 tbs melted smart balance butter
2 tbs sugar free maple syrup
Combine milk, pumpkin, maple syrup, vanilla extract, quinoa, cinnamon, nutmeg, and ginger. Stir together and pour into a medium round Pyrex baking dish. Cook at 350 for 30 minuted covered. While cooking, combine whole wheat flour, nuts, melted butter, and maple syrup in a small bowl. Drop topping into mixture and bake for 15 additional minutes uncovered. Serve with dried cranberries, a drizzle of syrup, and a sprinkle of brown sugar.
Enjoy!
Charlie
Thrifty Foodies 