Easy Almond Milk Pumpkin Quinoa

by Dagmar Bleasdale on September 25, 2014

pumpkin quinoa recipe with Silk almond milk

Aahhh, fall! It definitely arrived here in Westchester, NY, and in Vermont, where I just spent a few days enjoying the Indian Summer.

With the cooler fall weather and stunning tree colors arrived my desire for comfort food and trips to the farm to pick apples, and the desire to nest and decorate the house for fall.

I wanted to make a dish with pumpkins and came up with this: almond milk pumpkin quinoa. It only requires four ingredients, and then you can add other things.

It’s great as a side dish or vegetarian main dish and could be dressed up to be more sweet or savory.

Almond Milk Pumpkin Quinoa


  • 2 cups of Silk Almondmilk (original, unsweetened, or Protein+Fiber)
  • 1 cup of quinoa
  • 1 TSP of salt
  • 1 cups of canned pumpkin
  • optional: 5 scallions and 3 TSP of oil


Instead of water, bring 2 cups of almond milk to a boil. It’s such a simple way to add more protein and calcium to the dish. Then add the salt and quinoa. Cook for 10 minutes, add the cup of canned pumpkin, and cook another few minutes.

You could serve the pumpkin quinoa like this, but I added scallions that I cut into small pieces and cooked in a different pan in a little bit of oil for a few minutes. Then I added the pumpkin quinoa to that pan and mixed everything together.

The next day I added vegetarian beans and avocado to the leftovers for a different taste. I think adding maple syrup and walnuts instead of scallions would also taste amazing.

This pumpkin quinoa is such an easy and versatile dish.

What is your favorite fall comfort food? Have you ever incorporated Silk milk into a recipe?

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{This conversation is sponsored by Silk. The opinions and text are all mine.}

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