Earth Eats: Real Food, Green Living

Maple Pumpkin Quinoa With Pecans

Quinoa is an easy to cook grain that - when combined with syrup - can be a rich, savory dish that is healthy too.

Maple Pumpkin Quinoa With Pecans

Photo: Heather Tallman

I leave the pumpkin chunky so you can see it.

Quinoa is one of those super-healthy foods that’s so delicious and easy to prepare, you wonder why it’s not eaten more often. Though it is considered a whole grain, quinoa is actually a protein-rich seed. Packed with protein, fiber and minerals, it makes a great (and gluten-free) breakfast — an alternative to oatmeal.

For my Maple Pumpkin Quinoa with Pecans I used a new blend of Burton’s Maplewood Farms syrup: rum-infused! This is so good you can drink it — light, sweet and so decadent. I knew when I tasted this that I had to make something great with it, and so I did.

Maple Pumpkin Quinoa With Pecans

Ingredients

  • 1 1/2 cup water
  • 1 cup quinoa, rinsed and drained
  • 2 tablespoons butter or trans-fat free margarine
  • 1/2 cup pumpkin or sweet potato, mashed
  • 2 tablespoons pure maple syrup
  • 1/3 cup light vanilla soy milk or skim milk
  • 1/3 teaspoon cinnamon
  • pinch of salt
  • pecans and maple syrup for garnish

Cooking Directions

  1. Rinse and drain the quinoa. Add water to a small saucepan and bring to a boil. Add the quinoa and boil on low heat for 12 minutes. Cover and remove from heat.
  2. In a separate saucepan melt the butter. Add the cinnamon, milk, salt and pumpkin. Whisk to combine. When the quinoa has finished cooking add the pumpkin mixture. I garnish mine with a little more syrup and a few pecans.

Heather Tallman

Heather Tallman is a Bloomington native, freelance writer and mother to 2 busy boys. She is also a food writer for her local newspaper as well as the creator of Basilmomma, a cooking blog. She writes about her culinary hits and misses and all of the life that goes along with it. Her goal is to create fast, fresh and family-friendly meals that teach her children and others that creating meals from farm to table is not only attainable but easier than you think.

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