Good morning, blogland, and what a glorious morning it is! The sun is shining, it's above 50*, and I have treated myself to an original (or so I shall tell myself) creation for breakfast. It's breakfast pie! And it is orange and sunny just like it is outside my window and inside my heart. (I can't even keep a straight face as I type that...plus I don't think my heart is orange...)
I have a bit of a pumpkin excess in the pantry for the moment, as well as some leftover quinoa. After trying PB & J quinoa a couple weeks ago, why not try quinoa in a breakfast dish again? It sparked an idea in my mindbrain, and since I love to pretend I'm having dessert for breakfast, Pumpkin-Quinoa Breakfast Pie was born. You may call it Pumpquin Pie for short. :)
This is ripe for adaptation, but I will describe the first go-round here as a premise to build upon. Here are the ingredients:
1/2 cup cooked quinoa
1+ tbsp almond butter
1/2 cup pumpkin
1 tbsp TJ's pumpkin butter (or use some sweetener/sugar plus pumpkin pie spices: cinnamon, nutmeg, cloves, ginger...pumpkin butter makes a great shortcut, though)
1/2 scoop protein powder (I used Kashi Go Lean Vanilla)
For the "crust," I mixed some cinnamon and a lil more than a tbsp of almond butter into the plain quinoa (add more to suit your taste and/or achieve the desired crust texture). I then spread it into my breakfast chiller's top (any appetizer plate or wide bottomed bowl will work as well).
Then, for the "pie filling," I stirred together the pumpkin, pumpkin butter and protein powder. I recommend stirring vigorously to get that nice, thickened pie filling texture.
Spread that on top of the "crust" and sprinkle with cinnamon. Chuck it in the fridge overnight to congeal and wake up to pumpquin pie for breakfast!
Please do share if you end up trying a variation of this idea. I am still enjoying it even as we speak and I will definitely be making it again! It sure is filling - I think it is expanding in my tummy. Yum a'doodle!