Fall flavor that’s easy to make, even in a dorm room
Rebecca Rosen, Staff Writer
Fall is finally here, which means it’s time to light your Anthropologie candles, cuddle up in a giant sweater and eat all things pumpkin spice. I would like to eat only pumpkin pie and pumpkin bread and to drink only pumpkin spice lattes all day, every day until the weather warms up again (which, in Dallas, could very well be tomorrow). Unfortunately, one cannot survive on sugar alone, so I make pumpkin spice breakfast cereal. It has all of the warm, autumnal flavor and none of the food-coma aftershock. Both quinoa and oatmeal work well for this recipe, but quinoa is a complete protein and therefore my preference for breakfast.
1/4 cup quinoa, dry
1/2 cup water
2 tablespoons pumpkin puree
1 tablespoon brown sugar
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 cup milk (I prefer vanilla almond milk.)
Prepare the quinoa on a stovetop, according to the directions on the package. (If you’re using a microwave, make sure to heat the quinoa and water in a microwave-safe bowl. Cook on high for three minutes and at 60-percent power for six minutes. Let the mixture stand for two minutes.) Strain any excess water and stir in the pumpkin, brown sugar and spices. Top the mixture with almonds and pour milk over the quinoa. Enjoy!