- ⅔ cup warm water
- ⅓ cup brewed coffee, hot or warm
- 2 tablespoons canned pumpkin puree (not pumpkin pie mix!)
- 1 tablespoon maple syrup
- 1 teaspoon coconut oil, melted
- ¼ teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ cup raw quinoa
- ¼ cup raw pecans, chopped
- 2 tablespoons almond flour
- 2 tablespoons maple syrup
- 1 tablespoon coconut flour
- ½ teaspoon cinnamon
- Pinch salt
- 1 tablespoon coconut oil
- Preheat oven to 350F.
- Add water, coffee, pumpkin puree, maple syrup, coconut oil, vanilla and pumpkin pie spice to a 4-cup casserole dish. Stir to combine. Then add quinoa.
- Cover and bake for 45-50 minutes until most of the liquid is gone (see picture below for example). There should still be some liquid left and the quinoa should be just about cooked.
- Meanwhile, add pecans, almond flour, maple syrup, coconut flour, cinnamon and salt to a small bowl. Mix to combine, then mix in coconut oil. Place the bowl in freezer until ready to use.
- Once casserole is complete, remove from oven, take off the cover and top with the crumbled topping. Return to oven, uncovered and bake for 12-15 minutes until topping browns.
2 variations: I like my quinoa casserole a bit overcooked, so the quinoa is slightly softer than usual. I feel it’s more hearty this way. This is the result you will get if you follow the recipe above. If you would like your quinoa a bit firmer, use ½ cup water in the recipe instead of the ⅔ cup.
Leftovers: this casserole is SO good served cold the very next day. Highly, highly recommend that you try it.