Pecan pumpkin pie breakfast quinoa bowl

By Stephanie Clairmont
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This recipe is egg-free, oat-free, wheat-free, peanut-free, and dairy-free.



  • 1/2 cup unsweetened almond milk
  • 1/4 cup water
  • 1/2 cup uncooked quinoa, rinsed and drained
  • Pinch of salt
  • 1/4 cup pure pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Pinch cloves
  • Pinch nutmeg
  • 1/4 cup pecans, chopped
  • Maple syrup


  1. In a small pot, bring the milk and water to a boil. Add quinoa and salt, cover, reduce heat to minimum and let cook 15 minutes.
  2. Once cooked, remove from heat and let stand five minutes.
  3. Uncover and fluff with a fork, then stir in pumpkin, vanilla, and spices. Taste and adjust seasonings to your liking.
  4. Divide into two bowls and top with pecans and maple syrup

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