“Foodie Friday”…Pumpkin Quinoa Porridge


Ready to spice up your breakfast? Tired of the same old oatmeal and egg whites? Maybe you have fallen into the protein shake/bar convenience trap. Regardless of what your morning routine has become, it is time to get cooking in the kitchen and excited for breakfast again! Adapted from “Food Babe,” this recipe uses an abundance of hearty, nutrient-rich ingredients that will keep you satisfied and comforted (on these cold mornings) long after consuming. It’s easy; it’s different; it’s just plain FUN. We will say this much, it will totally keep the “2 Health Nuts” fueled, and then refueled, for their weekend mileage runs! 🙂 Enjoy…and let us know if you try!


1 cup dry quinoa, rinsed and drained 
1 1/2 cups pure, coconut milk; light
1/2 cup pumpkin puree; organic if possible
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1/8 tsp. salt
2 tbsp. ground Chia or flaxseeds
1/2 tbsp. honey; pure and raw
1/4 cup walnuts; chopped
2 tbsp. coconut flakes; optional



  1. In a pot, add 1 cup of water and 1 cup of coconut milk. Bring to a boil, then add the quinoa, pumpkin puree, cinnamon, ginger, cloves, and salt. Turn down the heat to a simmer and cook for 10-12 minutes, or until liquid has evaporated.
  2. Once evaporated, take off the heat and stir in the ground flaxseeds or Chia seeds.
  3. To serve, place some of porridge in a bowl and add about 1/4 cup of coconut milk or desired amount.
  4. Top with walnuts, honey, and/or coconut if you enjoy using.

Yields ~2-4 servings; the cooked quinoa should yield ~3 cups. Depending on your hunger level, activity level, and physique goals, servings per person can be anywhere from 3/4 cup – 1 1/2 cups (quinoa only). Add the remaining accoutrements as you see fit!  

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