Pumpkin Quinoa Breakfast Parfait

During the holidays it’s easy to fall off track and into unhealthy eating habits. So, like the last recipe I posted, this one features quinoa, one of my favorite grains, and the main ingredient that won’t contribute to that same New Year’s resolution where you swear to fit into that pair of jeans from high school. My last post was a savory take on quinoa, but this recipe is sweet instead! This might sound strange the first time you read it, but quinoa makes a sensational breakfast food.

This recipe came to fruition because I had leftover pumpkin pie filling from a snow day pumpkin spice latte I made over the weekend. It got me thinking about how I can use the rest of the pumpkin in a really healthy breakfast. Mix it with oatmeal? Maybe. But I wasn't in the mood for something so piping hot. I looked around the kitchen until I saw the bag of quinoa, and an illuminated lightbulb may or may not have appeared above my head. Why not combine the two?

There was also a little bit of goat milk yogurt in my fridge, as well. Recently, I have been trying to wean myself off of exclusively using cow milk products by attempting to replace them with either vegan options or goat milk when I can. The average cow in this country is given growth hormones, antibiotics, GMO feed, vaccinations and are exposed to toxic conditions,  so it's no surprise that many humans experience negative effects from consuming cow milk. Many people who are allergic to cow milk products or who suffer from lactose intolerance may be able to enjoy goat milk yogurt.

Goat’s milk is easier on the digestive system. Goats produce about 2% of the global milk supply and it is interesting that most of the populations of people who consume goat milk cite a lower incidence of allergies and digestive complaints. Yogurt cultures convert lactose into lactic acid, making yogurt easier to digest than milk. Also, lactobacillus acidophilus and Bifidus can help to restore normal intestinal flora after antibiotic therapy.

Bottom line: If all you have is Greek yogurt in the house don't sweat it because it is delicious and nutritious for many, but try out goat milk yogurt sometime when you get a chance.

Pumpkin Quinoa Breakfast Parfait

Author: Michele Wolfson

Serves: 2

Ingredients

• 2 cups goat or greek yogurt

• 3/4 cups pumpkin puree

• 2 teaspoons pumpkin spice

• 1 teaspoon flaxseed oil

• 1 teaspoon maple syrup, plus drizzle (optional)

• 1/4 cup dry quinoa

• 1 teaspoon cinnamon

• pecans for garnish

Instructions

1. Prepare quinoa according to directions. While cooking, mix yogurt, pumpkin, pumpkin spice, flaxseed oil, a teaspoon of maple syrup together. Fill the bottom of 2 glasses with 1/2 cup of yogurt pumpkin mixture into the glass.

2. Once quinoa is finished, season with cinnamon and let cool for 10 minutes. Once cool, add 1/2 cup quinoa to parfaits, then top with remaining greek yogurt.

3. Sprinkle with pecans and drizzle with maple syrup.