Pumpkin Pie Quinoa Breakfast Porridge

This cozy breakfast bowl is more than just delicious—it’s packed with nutrients that love your skin from the inside out! Here's how each ingredient supports a radiant complexion:

• Quinoa: Rich in protein and essential amino acids, quinoa provides the building blocks for collagen production, helping maintain skin elasticity and repair. It’s also high in zinc, which can calm inflammation and support clearer skin.
• Pumpkin: Packed with beta-carotene (a precursor to vitamin A), pumpkin helps combat free radical damage, promote cell turnover, and brighten your complexion. Its hydrating properties make it perfect for dry, winter skin.
• Coconut Milk: Loaded with healthy fats, coconut milk nourishes your skin by supporting its lipid barrier, keeping it soft and hydrated.
• Maple Syrup: A natural sweetener rich in antioxidants, it helps fight oxidative stress while avoiding the inflammatory effects of refined sugar.
• Spices (Cinnamon, Ginger, Nutmeg): These warming spices aren’t just cozy—they’re anti-inflammatory and promote circulation, which brings oxygen and nutrients to your skin cells.

Together, these ingredients create a nutrient-dense, skin-loving meal that’s as nurturing for your body as it is for your soul. Think of it as a delicious way to feed your glow! 😊

Serves: 4-5

Ingredients:

• 1 cup dry quinoa, rinsed
• 1 can (13.5 oz) coconut milk (full-fat or light)
• 1½ cups water (to make up 2½ cups total cooking liquid)
• 1 can (15 oz) pumpkin puree
• 6-8 tbsp maple syrup (start with 6, taste, and add more if needed)
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• ½ tsp ground cloves
• 2 tsp vanilla extract
• ¾ tsp sea salt (or more, to taste—go bold for that sweetness boost!)

Optional Toppings:

• Toasted pecans or walnuts
• Drizzle of maple syrup or almond butter
• Sprinkle of pumpkin seeds or granola
• Coconut flakes or chopped dates

Instructions:

1. Cook the Quinoa:

   • In a medium saucepan, combine the rinsed quinoa, coconut milk, and water. Bring to a boil over medium heat.
   • Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and most of the liquid is absorbed.

2. Mix in Pumpkin and Flavorings:

   • Stir in the entire can of pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt. Mix thoroughly to combine.

3. Simmer and Adjust Flavors:

   • Cook on low heat for 15 minutes, stirring occasionally, until the porridge is creamy and flavors meld. Taste and adjust:
     • Add more maple syrup if you want it sweeter.
     • Add a pinch more salt if it feels flat—it will bring out the sweetness and spices.
     • If you'd like it spicier, sprinkle in extra cinnamon or ginger.

4. Adjust Consistency:

   • Add a splash of water, coconut milk, or almond milk if the porridge becomes too thick.

Whipped Coconut Cream Topping

Ingredients:

• 1/2 cup organic heavy coconut cream (scooped from the top of a can of chilled full-fat coconut milk)
• 1-2 tsp maple syrup (to taste)
• 1/2 tsp vanilla extract

Instructions:

1. Chill the Coconut Cream:

   • Refrigerate a can of full-fat coconut milk overnight. This allows the cream to separate from the liquid.
   • Open the can and scoop the thick cream from the top into a mixing bowl.

2. Whip It Up:

   • Using a hand mixer or whisk, whip the coconut cream until it’s light and fluffy, about 2-3 minutes.
   • Add maple syrup and vanilla extract, and whip briefly to incorporate. Adjust sweetness to your liking.

3. Store It:

   • Use immediately or store in the fridge for up to 3 days. Whisk again if it firms up.

This should be creamy, sweet, and deeply flavorful—just like a hug in a bowl. Let me know how it turns out! 😊