Steps

1. 1

   Rinse the quinoa thoroughly under cold water using a fine mesh sieve to remove any bitterness.

2. 2

   In a medium saucepan, combine the rinsed quinoa and almond milk and bring to a gentle boil over medium heat.

3. 3

   Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and most liquid is absorbed.

4. 4

   Stir in the pumpkin puree, maple syrup, ground cinnamon, ground ginger, ground nutmeg, and vanilla extract into the cooked quinoa mixture.

5. 5

   Continue to cook uncovered on low heat for an additional 5 minutes, stirring occasionally, until the porridge thickens to desired consistency.

6. 6

   Divide the porridge into bowls, sprinkle with toasted pecans, and drizzle with extra maple syrup before serving.

Tips from the chef

• For a creamier texture, stir in a splash of almond milk just before serving if the porridge is too thick.

• Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to avoid burning.

• Use fresh pumpkin puree made by roasting and blending pumpkin for best flavor.

• Adjust spices to your taste; add a pinch of ground cloves for a deeper spice profile if desired.

• This porridge can be prepared the night before and gently reheated with a splash of plant milk for a quick breakfast.