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.


“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
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

  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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