Weird Recipe Wednesday: Chocolate-Pumpkin Quinoa

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

Are you sick of pumpkin yet?  Too bad, I'm not.  I'll try to transition from fall mode into Christmas, but I'm not quite ready yet.  It's still November after all.  Come December warm comforting spices like cinnamon and nutmeg will jump from apple and pumpkin to gingerbread and eggnog.  My swooning over squash will melt into chocolate, cookies and candy.   But for this week, we'll ease the transition by combining our chocolate and pumpkin. And eating it for breakfast.

It's okay, really.  Let me rationalize this one for you.  It started with this recipe for Spiced Pumpkin Quinoa Porridge.  Replacing oats with quinoa gives oatmeal a modern makeover.  Porridge packed with protein and pumpkin, yes please.  Then there's this Double Chocolate Oatmeal which appears to make eating chocolate for breakfast completely acceptable necessary.  But since we just had oatmeal yesterday, we'll stir up some chocolate-pumpkin quinoa.  Breakfast.  Dessert.  You decide and I'll provide the proper justification.

A cozy nuttiness from the quinoa pairs with soft, sweet chocolate notes. Both are rounded out by warm and fragrant pumpkin pie spice. Quinoa adds an upbeat, chewy texture while pumpkin puree fills in to add volume without packing in the calories.  Sweet enough for dessert and healthy enough for breakfast.  Now if you'll excuse me,  I hear that other jar just begging for some peanut butter.  

Chocolate-Pumpkin Quinoa
inspired by Eat Your Greens, Pinch of Yum and Glow Kitchen

Ingredients:
3/4 cup dry quinoa, rinsed and drained
1 cup pumpkin puree
1 tsp pumpkin pie spice**
3 Tbsp unsweetened cocoa powder
1 cup water
1/2 cup milk
1/4 tsp salt
2 Tbsp agave nectar
1 tsp vanilla
chocolate chips, optional  (but highly recommended along with peanut butter)

** I used 1 tsp, but next time I'll cut back to 1/2 tsp. To make your own pumpkin pie spice combine 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg and 1/8 tsp allspice.

Instructions:
*In medium saucepan over medium high heat toast quinoa, stirring frequently, until it turns golden brown, has a nutty aroma and begins to make popping noises, about 10 minutes. Turn heat down to medium and add pumpkin, pumpkin pie spice and cocoa powder; stir to combine. Mix in water, milk, salt and agave.
* Cover and cook, stirring every few minutes, until quinoa is soft, about 20-25 minutes. Stir in vanilla. Spoon into bowls and sprinkle with chocolate chips, if desired.

Food or Thought: "It takes as much energy to wish as it does to plan." -Eleanor Roosevelt