This quinoa with pumpkin and whipped ricotta is warming, wholesome, and perfectly spiced—the ultimate breakfast bowl for the fall.
Admittedly, getting out of bed isn’t always easy, especially on a cold and gray Monday morning. As soon as that alarm rings, I’d much rather roll over, pull the blankets over my head, and snooze just a little longer. But I very well know this will only make things more difficult, so now I’ve resorted to a different approach—making sure there’s a good breakfast waiting for me, something that’s really worth jumping out of bed for!
This breakfast quinoa with pumpkin and whipped ricotta is just the ticket. It’s delicately spiced and packed with cozy autumn vibes. The quinoa is boiled in vanilla almond milk infused with cinnamon and cloves and cooks up fluffy and aromatic, while the topping brings a creamy and slightly sweet finish to the bowl. Bonus points: it’s easy to make and can be prepped the night before, leaving you more time to sip coffee and savor every bite!
Is This Breakfast Quinoa Recipe with Whipped Ricotta Healthy?
Spoiler alert: it’s good for you! Quinoa is a gluten-free powerhouse loaded with fiber and protein. Paired with vitamin-rich pumpkin and protein-packed whipped ricotta, this breakfast bowl feels indulgent but is very nutritious!
If you’re lactose intolerant or vegan, leave out the topping or replace the dairy with plant-based yogurt. For even more protein, stir in a scoop of your favorite vanilla protein powder. The maple syrup can be replaced with date syrup, which is a natural, whole-food sweetener.
Quinoa: the Unsung Hero of Breakfast
Praised for its remarkable versatility and nutrient density, quinoa is an ancient seed (not technically a grain!) that hails from the Andes, where it’s been a staple for centuries.
Its nutty flavor and fluffy texture make it the perfect alternative to oatmeal, but it’s the nutritional profile that really sets it apart. Quinoa is a complete protein, containing all nine essential amino acids—something rarely found in plant-based foods. Rich in fiber, iron, magnesium, and antioxidants, quinoa helps you stay full and energized well until lunchtime rolls around, making it a great choice for a healthy breakfast.
But don’t let quinoa’s “superfood” label intimidate you! It’s surprisingly easy to cook and usually requires only about 15 minutes of simmering. In this recipe, it soaks up all the warm spices and vanilla almond milk like a sponge, resulting in a creamy, flavorful dish.
Pro tip: rinse the quinoa before cooking to remove any bitterness from its natural coating, called saponin. For an extra depth of flavor, dry-toast the seeds in a pan until they start to pop and release a toasty aroma.
How to Make Ahead and Store
Want to make your breakfast quinoa ahead of time? Just cook the quinoa and prepare the whipped ricotta the night before, assembling just before serving for maximum freshness. Refrigerate the quinoa in an airtight container for up to 4 days. The whipped ricotta can also be stored in the refrigerator for the same amount of time, but keep it separate for the best texture. To reheat, simply warm the quinoa gently in the microwave or on the stovetop, adding a splash of almond milk to loosen it up. You can even freeze the quinoa base for up to 3 months. Just thaw overnight in the fridge before reheating.
Serving Suggestions
Besides the whipped ricotta, one of my favorite garnishes for this breakfast quinoa is a handful of Protein-Packed Trail Mix (minus the jerky). If your diet allows it, you can also sprinkle over some homemade Muesli or granola for extra nutrients and an added crunch. You can also never go wrong with a drizzle of your favorite nut or seed butter. My favorites are this Pumpkin Seed Butter and this Pecan Butter!
Recipe
Ingredients
For the whipped ricotta:
- 1/4 cup ricotta cheese reduced-fat
- 1 tablespoon cream cheese reduced-fat
- 1/8 teaspoon vanilla extract
- 1 teaspoon maple syrup
- 1 tablespoon Truvia or granulated sweetener of choice
For the quinoa:
- 1 cup uncooked quinoa
- 3 cups unsweetened vanilla almond milk
- 2 cinnamon sticks
- 8 whole cloves
- Pinch of salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup canned pure pumpkin not pie filling
- 2 tablespoons maple syrup
- Ground cinnamon for garnish
- Pecans for garnish
Instructions
To make the whipped ricotta:
- In a small food processor, combine all whipped ricotta ingredients and blend until smooth and well combined. Transfer to a small bowl and place in the refrigerator to set for at least 2 hours.
For the quinoa:
- Soak the quinoa in a large pot of water, rubbing the grains together with your fingers until the water appears cloudy. Strain the quinoa and set aside.
- Combine 2 cups of the unsweetened almond milk, cinnamon sticks, cloves, and a pinch of salt in a large pot and bring to a boil.
- Stir in the quinoa, cover, and turn the heat down to low. Boil until most of the milk is absorbed, about 15 minutes.
- Once cooked, stir in the pumpkin pie spice, canned pumpkin, and maple syrup.
- Divide the mixture between bowls and divide the remaining cup of unsweetened almond milk over top. Then, dollop on the whipped ricotta.
- Sprinkle with ground cinnamon and garnish with pecans.
Hello looking at this recipe and it really looks great want to make it but there is no recipe to follow .Please email me the recipe or where can I find it? Thank you
Hi Michele, Good catch, I have added the recipe card in the post. Hope you enjoy the recipe!