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
- 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.
- 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.
