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Baked Pumpkin Quinoa & 500 Best Quinoa Recipes Giveaway

I was looking through the upcoming new releases of Robert Rose books and noted that a favorite authoress has a new book coming out this late winter. Camilla Saulsbury has 150 Best Ebelskiver Recipes coming next month. And of which I can’t wait for my review copy to show up. Not that I had ever heard of Ebelskivers…er…maybe I better go pan shopping soon? Food blogging has never failed to introduce me to new recipes constantly…..(PS: Check out her Facebook page as well).

Anyhow, it got me thinking and I went looking for my copy of 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood, which I have loved and used. It was time to visit it again, I reviewed it back in August with some tasty recipes. I decided to try a breakfast recipe – why not have a change in our daily oats? And have protein packed quinoa instead? Perfect for a gym morning!


It was a nice take on breakfast! And hey, while most of American acts like pumpkin doesn’t exist after Christmas, I happen to enjoy it year-round.


Baked Pumpkin Quinoa


  • 1 Tbsp virgin coconut oil
  • 1 cup quinoa, rinsed
  • ¼ cup dark brown sugar, packed
  • 1 tsp ground cinnamon
  • ¾ tsp ground ginger
  • ½ tsp fine sea salt
  • ¼ tsp ground cloves
  • 2 cups unsweetened coconut milk
  • ¾ cup pumpkin purée (Organic Pumpkin)
  • ½ cup water
  • 1 tsp pure vanilla extract


Preheat oven to 375°, lightly oil an 8×8″ glass baking dish.

Heat a medium saucepan over medium heat, add in coconut oil, let melt, then add quinoa. Stir for 3 minutes, until fragrant and golden.

Meanwhile, whisk the sugar through vanilla together, add to the quinoa and stir. Pour into prepared baking dish and cover tightly with foil.

Bake for 35 minutes and check. The results will be like oatmeal, if still very watery, cover back up and continue baking, check in 10 minutes.

Remove from oven, remove foil, stir and let stand for 5 minutes. Either serve warm, or chill in bowls for later breakfasts, reheating in the microwave.

Top in a similar fashion to oatmeal. I topped mine with raisins, coconut and a drizzle of maple syrup.

Serves 4.

Book Giveaway! Since I have enjoyed her book so much, I’d like to pass it on for another blogger to enjoy! This is a BIG book, well over 500 pages of gluten-free cooking, ranging from breakfast to desserts, you won’t fail to find recipes to enjoy.


Click the Rafflecopter link below to enter. Due to the size/weight of the book, US residents only.

a Rafflecopter giveaway

Disclaimer: Gazing In is hosting this giveaway and will ship the winner a copy of the cookbook.


11 thoughts on “Baked Pumpkin Quinoa & 500 Best Quinoa Recipes Giveaway

  1. Pumpkin quinoa?! That’s different! I’ve yet to try quinoa as sweet…I’ve only had it savory. I just don’t know if I’d like it. I need to try it soon! This looks really good though!

    1. Once you get past the odd look (quinoa to me is not appetizing in appearance….) it actually works in breakfast. With a drizzle of maple syrup it was perfect (it took 1:30 to reheat in the microwave). I didn’t “crash” after working out today either – and it was a hard hour of it, I was fine till lunch 🙂

      1. I agree…it’s kind of unappealing to look at! I’ll definitely have to give it a go. We are quinoa junkies over here! My hubby has deemed it magic food because it has helped his gout so much!

  2. I’ve never been a fan of quinoa, but the pics make me want to try it again! My girlfriend eats a lot of it, so this would help me learn to cook something she likes, too!

  3. MMM! I love to use & cook & bake with quinoa but don’t do it that often! I need to bake it more just like this very inspirational baked quinoa dessert!

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