A high protein and fiber, seasonal plant-based breakfast that celebrates fall and Whole Grains Month. Made with Lundberg Organic Antique White Quinoa, seasonal pumpkin puree and warming fall spices including cinnamon and nutmeg.
With the official start of the season just around the corner, I will be sharing my fall fare ideas on ABC’s Lowcountry Live this Friday that are sure to warm up the table.
While quinoa is typically enjoyed in savory dishes like warm salads and soups, I’ve taken a seasonal twist and made it into a breakfast option.
I am so excited to share this recipe in partnership with Lundberg Family Farms for Whole Grains Month. As a dietitian, I am constantly recommending whole grains over refined for a multitude of reasons.
Whole grains are a great source of dietary fiber, which supports digestion and elimination. It also helps remove “bad” cholesterol from the blood stream so it is important to incorporate them into your diet on a daily basis. Additionally, whole grains are a good source of B vitamins, which support digestion and metabolism.
It is one of the only whole grains that is considered a complete protein, meaning that it contains all eight essential amino acids (protein building blocks) that we need and can only obtain from food.
The Antique White variety is mildly sweet and has a fluffy texture making it a perfect and versatile whole-grain base for dishes from savory to sweet!
This quinoa porridge is made with warming fall spaces like cinnamon and nutmeg and is easy to throw together on busy mornings or in the crockpot overnight. Top it off with your favorite nuts for some healthy fats and you have a complete meal.
If you make this, be sure to share with me on Instagram!