after i made the pumpkin spice cream last week, i was left with leftover pumpkin puree. i hate that. i always seem to forget about leftover canned items in the fridge until its too late. as in mold-growing-something-in-the-fridge-stinks too late. not this time, folks. not this time.
i was determined to find another use for the pumpkin before it was too late. enter pumpkin quinoa breakfast parfaits. if you cook the quinoa ahead of time, this fall-inspired, protein-packed breakfast comes together in a flash.
this breakfast is the perfect way to start a crisp fall day. i hope you enjoy them as much as i do!
Pumpkin Quinoa Breakfast Parfait
serves 2
adapted from how sweet it is
2 cups plain greek yogurt
2 tsp maple syrup, divided
2/3 cups pumpkin puree
1 tsp pumpkin pie spice, divided
1 tsp vanilla extract
1/8 cup graham cracker crumbs
1/4 cup dry quinoa
chopped pecans
prepare quinoa according to directions. once cooked, season with 1/2 tsp pumpkin pie spice and let cool. (i usually do this step the night before so all i have to do is assemble the parfait in the morning.)
mix yogurt, pumpkin, maple syrup, vanilla, and 1/2 tsp pumpkin pie spice together. spoon 1/4 cup of quinoa into bottom of each glass. spoon 1/2 cup of yogurt-pumpkin mixture on top of quinoa, add graham cracker crumbs followed by another layer of 1/2 cup of quinoa. spoon remaining yogurt-pumpkin mixture into each glass and top with a sprinkling of chopped pecans.
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