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Pumpkin Spice Breakfast Quinoa Bowl

 Pumpkin Spice Breakfast Quinoa Bowl  This recipe for a Pumpkin Spice Breakfast Quinoa Bowl was developed by Amanda Schroeder, a Master of Science/Dietetic Internship Student at University of Texas Medical Branch Galveston. She’s interning with Milk & Honey Nutrition this semester and has lots of great content in the works. So, make sure to stay tuned! And definitely give this Pumpkin Spice Breakfast Quinoa Bowl a try!   Pumpkin Spice Breakfast Quinoa Bowl  Pumpkin Spice Breakfast Quinoa Bowl  

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Course: Breakfast, Main Course
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 1 bowl
Carbohydrates: 51g


  • 1/3 cup dry quinoa
  • 2/3 cup water
  • 1/4 cup canned pumpkin
  • 1/4 cup whole milk
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • 1/2 tablespoon maple syrup or more if desired
  • Toppings: vanilla yogurt, cinnamon, pumpkin seeds, pecans, drizzle of peanut butter, etc.


  • Add the dry quinoa and water to a small sauce pan and bring to a boil.
  • Stir, reduce the heat to low, and cook (covered) for 10-12 minutes, stirring once after 5-6 minutes.
  • Uncover. Stir in the pumpkin, milk, pumpkin pie spice, vanilla, and maple syrup and cook uncovered on low for another minute, stirring constantly.
  • Pour into a bowl with suggested toppings (or any toppings you’d like) and enjoy!


The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.


Calories: 292kcal | Carbohydrates: 51g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Fiber: 6g | Sugar: 12g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

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