Pumpkin Quinoa Bake

I'm a little late to the quinoa party. Better late than never. And this won't be the only party - I am excited to try other quinoa dishes now that this one was so good! In this dish, quinoa meets pumpkin pie for a protein packed breakfast, sweetened up with a crunchy streusel topping.

This yummy dish comes together quickly, and then you can let it bake while you jump in the shower! (or whatever you do in the morning...)

Combine the milk, maple syrup,

(I know this measuring cup is dirty - I had just used it to make mini pumpkin pies! Since both recipes were pumpkin-centric, I figured it was ok!)

pumpkin, quinoa,

oil, vanilla, cinnamon, nutmeg and ginger. Whisk together and then pour into a small greased casserole dish.

Cover the casserole and bake for 30 minutes. While it's baking, combine the topping ingredients: brown sugar, flour, pecans and butter.

Stir it all up with a fork, and then top the quinoa mixture with the pecan mixture after it has baked 30 minutes. Bake for an additional 10-15 minutes or until the topping is golden.

Pour a tall glass of milk or hot cup of coffee and have a great breakfast, and a great day!

One year ago: Pumpkin Cake Roll
Two years ago: Apple Almond Coffee Cake
Three years ago: Apple Bundt Cake

Find more inspiration at Full Plate Thursday, Pennywise Platter, Thursday's Treasures, Tastetastic Thursday, Foodie Friday, Food on Fridays, Friday Finds, Foodtastic Friday, Foodie Friday (#2), French Cuisine Fridays.

Pumpkin Quinoa Bake

2/3 cup milk
1/2 cup pumpkin puree
1/4 cup raw quinoa
1 Tbsp. maple syrup
1 tsp. vegetable oil
1/4 tsp. vanilla
1/2 tsp. cinnamon
pinch nutmeg
pinch ginger

Topping:
1 Tbsp. melted butter
1 Tbsp. brown sugar
1 Tbsp. flour
1/4 cup pecans, chopped

Rinse and drain the quinoa.

In a small bowl or large measuring cup, combine the milk, pumpkin, quinoa, syrup, oil, vanilla, cinammon, nutmeg and ginger. Stir until fully mixed, then pour into a greased 4-cup casserole dish.

Cover and bake at 350 for 30 minutes.

Meanwhile, combine all topping ingredients and stir well with a fork. After the 30 minutes are up, remove casserole from oven and sprinkle topping over top of the casserole.

Bake for an additional 10-15 minutes, uncovered, until golden.

Serves 2-3.

I'm a little late to the quinoa party. Better late than never. And this won't be the only party - I am excited to try other quinoa dishes now that this one was so good! In this dish, quinoa meets pumpkin pie for a protein packed breakfast, sweetened up with a crunchy streusel topping.

This yummy dish comes together quickly, and then you can let it bake while you jump in the shower! (or whatever you do in the morning...)

Combine the milk, maple syrup,

(I know this measuring cup is dirty - I had just used it to make mini pumpkin pies! Since both recipes were pumpkin-centric, I figured it was ok!)

pumpkin, quinoa,

oil, vanilla, cinnamon, nutmeg and ginger. Whisk together and then pour into a small greased casserole dish.

Cover the casserole and bake for 30 minutes. While it's baking, combine the topping ingredients: brown sugar, flour, pecans and butter.

Stir it all up with a fork, and then top the quinoa mixture with the pecan mixture after it has baked 30 minutes. Bake for an additional 10-15 minutes or until the topping is golden.

Pour a tall glass of milk or hot cup of coffee and have a great breakfast, and a great day!

One year ago: Pumpkin Cake Roll
Two years ago: Apple Almond Coffee Cake
Three years ago: Apple Bundt Cake

Find more inspiration at Full Plate Thursday, Pennywise Platter, Thursday's Treasures, Tastetastic Thursday, Foodie Friday, Food on Fridays, Friday Finds, Foodtastic Friday, Foodie Friday (#2), French Cuisine Fridays.

Pumpkin Quinoa Bake

2/3 cup milk
1/2 cup pumpkin puree
1/4 cup raw quinoa
1 Tbsp. maple syrup
1 tsp. vegetable oil
1/4 tsp. vanilla
1/2 tsp. cinnamon
pinch nutmeg
pinch ginger

Topping:
1 Tbsp. melted butter
1 Tbsp. brown sugar
1 Tbsp. flour
1/4 cup pecans, chopped

Rinse and drain the quinoa.

In a small bowl or large measuring cup, combine the milk, pumpkin, quinoa, syrup, oil, vanilla, cinammon, nutmeg and ginger. Stir until fully mixed, then pour into a greased 4-cup casserole dish.

Cover and bake at 350 for 30 minutes.

Meanwhile, combine all topping ingredients and stir well with a fork. After the 30 minutes are up, remove casserole from oven and sprinkle topping over top of the casserole.

Bake for an additional 10-15 minutes, uncovered, until golden.

Serves 2-3.