May 2, 2012

Pumpkin Quinoa - A Breakfast Favorite

At least once a week the boys request to make pumpkin quinoa, a recipe that I actually came up with on my own.  (This is shocking, because I'm the girl who has the measuring cups and spoons out and has to follow instructions step by step.) 


1 cup pumpkin (I use canned)
2 cups almond milk (cow's milk could be substituted)
1 cup quinoa
1 teaspoon vanilla
1/4 brown sugar (honey or agave could be substituted)
2 tablespoons peanut butter

Combine all ingredients except peanut butter in a saucepan and cook on medium for about a half hour.

Once the quinoa is soft, and all the milk is absorbed, turn off the heat and stir in the peanut butter.

Serve and enjoy!

The boys love cooking with me, and I include them in each step.  They have been helping me since they were old enough to stand and know safety rules in the kitchen.  Do what you are comfortable with, and supervise your children carefully.

JZ's latest conquest has been the can opener.  He mastered it recently and always takes charge when we have cans to open.

J-Bug needs a little reminding to not shake in all the cinnamon.  ;)


Oatmeal can be substituted, if desired.  Use one cup of milk per one cup of oats and cut cooking time in half.

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1 comment:

  1. I love quinoa! I definitely want to try this. Also, hope the pop tart adventure goes well. My toddler had never had one before either!!


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