Pumpkin Quinoa Breakfast Idea

I recently tried quinoa for the first time. Since then, I have been trying to find a way to cook it for breakfast. I saw a recipe for  Apples and Cinnamon Breakfast Quinoa on Pinterest, and wanted to give it a try. It called for apple sauce, which I did not have, so I decided to take the author's suggestion and try it with pumpkin and cranberries. Not feeling adventurous enough to create the entire recipe on my own, I hit Google in search of a pumpkin quinoa recipe I could use a guidance for my own creation. The Pumpkin Quinoa Breakfast recipe that served ad my inspiration can be found at the Make and Takes blog.


Here is how I cooked my Pumpkin Quinoa Breakfast:

• 1 cup nonfat milk
• 1 cup water
• 1 cup rinsed quinoa
• 2/3 cup pumpkin
• 2 tablespoons pureed carrots (Optional - I had some so I added them)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon ground cloves
• 1/2 cup splenda
• 1/8 cup pecan meal (can be chopped pecans instead)
• 1/4 cup dried cranberries
• 1 apple cut into small chunks

**Note: I doubled the amount of the spices to fit my preferences. I also substituted splenda for brown sugar.
Combine milk, water, and half each of the spices called for in a medium saucepan. Bring to a boil over a medium-high heat. Reduce to a simmer, cover and simmer for 15 minutes (or until water absorbed). Turn off heat, stir in the rest of the spices, the pumpkin and the carrot. Cover and let stand for 5 minutes. Stir in sugar, apple chances, cranberries, and pecans. Serves 4.

My Version of "Best Banana Nut Muffins"

This recipe comes from an AWESOME blog called "Pinch My Salt."
http://pinchmysalt.com/baking-with-whole-grains-best-banana-muffins/
I am including the recipe here with my modifications.

Best Banana Muffins

1 ½ C. whole wheat flour
½ C. Oat Bran **I use 1/2 C Whole Rolled Oats (soaked in water from this recipe while mixing other ingredients)
½ C. Pecan Meal (I make my own ground pecans)
2 t. baking powder
1 t. baking soda
½ t. salt

2 T. butter, melted  **I use 2T Olive Oil
½ C. honey **I use 3/4 C Splenda and 1/8 C water instead (I use this water to soak the oats)
3 egg whites
1 C. banana **I don't measure my banana in a cup, I use 3 (usually from the freezer)
2/3 C. buttermilk **I use powdered.

**I LOVE nuts, so I add a handful of chopped pecans, walnuts, or even almonds.

1. Preheat oven to 375 degrees. Grease 12 regular-sized muffin cups or line with paper cups. **I find that cups stick to the muffins
2. In a large mixing bowl, whisk together dry ingredients (first six ingredients) until well combined. Set aside.
3. In a separate bowl, whisk together all wet ingredients (last 5 ingredients).
4. Pour wet ingredients into dry ingredients and stir with a wooden spoon until just combined.
5. Immediately spoon batter into the 12 muffin cups, filling each cup almost to the top. **I use an ice cream scoop to fill my muffin tins.
6. Place immediately in a preheated 375 degree oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Start checking early! **Do not leave them in any longer than 25 min. 22 is usually enough.
7. Turn muffins out of pan and cool on wire rack.

8. Enjoy!