Breakfast Quinoa Recipe with Pumpkin and Whipped Ricotta {GF, Low Fat, Vegetarian + Super Simple}

This breakfast quinoa recipe is quick, easy and healthy! It’s mixed with pumpkin and maple whipped ricotta…you’ll never eat oatmeal again!

Do you ever have moments in life where you have no idea who you are?

Okay. Let me explain. Because now you’re all concerned that I am having some sort of identity-early-life-crisis dealio.

I mean, when you do something and you have NO IDEA WHY YOU DID THAT?

I can’t confirm or deny that this happens on a daily basis. Like this morning for example.

I was driving to the grocery store, half asleep at 7 am. I had no radio on because music before 10am? Too much.

SUDDENLY, I stared singing “everybody’s doin’ a brand new dance NOWWWWW, Come on baby do the LOCOMOTIONNNNNN” and flailing my arms around (which I don’t recommend whilst driving. Ever.)

And then the desire to sing just went away.

And now you’re even more concerned about me aren’t you? I get it.

YOU KNOW WHAT. It gets weirder.

I went home and figured I should probably put some food in my facial hole…but…I didn’t feel like eating  my go to oatmeal recipe with blueberry cheesecake swirl. I didn’t even want my cookie dough overnight oats. WHAT THE WHAT?

If you’ve been around here any length of time, you would know that I am obsessed with oatmeal, and generally eat it 2-4 times PER DAY. I have a problem.

But, my taste buds just said “Girlfriend. NU UH. None of that today.”

They are gangstas in their spare time you see.

SO. I did something even WEIRDER….and ate  breakfast quinoa. Like, QUINOA. FOR BREAKFAST.  In all the 23.9 (it’s almost my birthday!) years of my life, I would have never thought that quinoa was a good way to start the day.

Maybe end it. You know, with a Crock Pot BBQ Chicken Quinoa Recipe for dinner, BUT NEVER EVER start it.

And now I kind of wonder who I WAS for the past 23.9 years of my life ‘cause I want to start AND end EVERY DAY FOREVER (caps for MAJOR emphasis) with creamy-breakfasty-quinoa yums.

Not only is it a bowl of cozy goodness (think a taste-bud-ular hug fest) it’s also EASY and HEAL to the THY.

Did I mention the maple whipped ricotta topping? DO NOT OMIT. Remember the whole wheat pancakes with ricotta and blueberries? It’s AMAZING stuff and omitting it would be depriving your mouth of all things good in the world. And then I would be forced to report you.

I don’t know who deals reports of the taste-bud-u-lar variety, but that is neither here nor there.

Here’s your spoon.

Let’s do the locomotion….

Ba dum CHA.

Send help.

Recipe

Pumpkin Breakfast Quinoa with Maple Whipped Ricotta

Print

Rate

Serves: 4 people

Prep: 10 minutes minutes

Cook: 15 minutes minutes

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

Tips & Notes:

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

Nutrition Info:

Calories: 276kcal (14%) Carbohydrates: 49g (16%) Protein: 10g (20%) Fat: 7g (11%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 3g Monounsaturated Fat: 2g Cholesterol: 7mg (2%) Sodium: 284mg (12%) Potassium: 427mg (12%) Fiber: 6g (25%) Sugar: 9g (10%) Vitamin A: 7243IU (145%) Vitamin C: 4mg (5%) Calcium: 352mg (35%) Iron: 3mg (17%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!

Rate It

 Want more quinoa?

Mexican Quinoa and Sweet Potato Kale Wraps

Mojito Chicken Quinoa Bowl

Cheesecake Stuffed Quinoa Bites