This Pumpkin Banana Quinoa breakfast is creamy, lightly sweet, and perfectly spiced for fall.
1 cup quinoa, rinsed well
2 cups milk (I have used almond and cashew milk, any milk will work)
1 cup water
2 large ripe bananas, thinly sliced or mashed
1 cup pumpkin puree (not pumpkin pie mix)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon salt
Optional Toppings: more milk, maple syrup, pumpkin seeds
Mix all ingredients in a medium sauce pan and stir well. Bring to a boil, then reduce the heat, cover, and simmer for 12-15 minutes, stirring once or twice during the cooking time. The quinoa should be cooked and creamy. Top with optional toppings, if desired. If reheating the next day, you may need to add more milk. Enjoy!