Happy Friday! I am so glad today is a rest day because this week has been kicking me in the butt!  Thank god for oversized iced coffees and the promise of Christmas break in a couple weeks.

DCA_icedcoffee

“holla for a dolla and a free trenta iced coffee” selfie

Speaking of Christmas…when do pumpkins become obsolete?  I’m feeling like it’s around Christmas time, because when I was younger we’d always save our halloween pumpkins, paint them gold and silver, and keep them around for all of the holidays.  Regardless, today I’m sharing a pumpkin recipe that I prepped this past weekend in several mason jars.  It’s a breakfast-y combination of both savory and sweet.  ‘Tis the season to season your quinoa with cinnamon!  Enjoy.

Pumpkin Pie Quinoa Parfait
Adapted from How Sweet It Is
Serves 1
INGREDIENTS:
1 cup greek yogurt
1/3 cup pumpkin puree
1 teaspoon pumpkin spice
1/2 teaspoon cinnamon
1/2 cup cooked quinoa
Pecans for garnish
DIRECTIONS:

  1. Prepare quinoa according to directions. Once complete, chill and season with cinnamon.
  2. While cooking, mix yogurt, pumpkin and pumpkin spice together.
  3. Spoon 2 generous scoops of yogurt into the bottom of the glass/jar
  4. Layer with 1/4 cup quinoa.
  5. Alternate between layering yogurt and quinoa until you have 3 layers of yogurt and 2 layers of quinoa.
  6. Garnish with pecans.
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