We all know I am a Twitter-holic, well lately I am starting to be a Facebook “Like” page junkie! There are so many beautiful bloggers to enjoy, and so little time! I started following Heather from Basilmomma just recently, and love reading her posts. The other day I mentioned my love for quinoa, and asked my readers if they love quinoa, too. Heather shared a recipe she had recently made, Maple Pumpkin Quinoa with Pecans. We all were dying for that delicious recipe, so I just casually asked if she wanted to share it in a guest post. Within 24 hours I had this fun post- you rock, Heather!
Quinoa is one of those delicious treats that many still have not tried, or may be nervous to try it. Quinoa can be used wherever the recipe calls for rice, it replaces it beautifully!
I have made some fun quinoa recipes in the past, Sweet Raspberry Quinoa Bites, Savory Quinoa Bites, Butterscotch Craisin Quinoa Cookies, Cherry Greek Yogurt Quinoa Cookies. I have enjoyed it as my hot breakfast cereal instead of oatmeal. My favorite is making risotto with quinoa, it worked perfectly….I will have to make that again very soon!
I hope you enjoy this recipe as much as I did. I forgot to share with Heather, maple is one of my sweet weaknesses….AND pecans are my favorite nut in the whole world! So excited to try this gorgeous recipe! Enjoy!
Quinoa is one of those super-healthy foods that’s so delicious and easy to prepare, you wonder why you don’t eat it more often. Packed with protein, fiber and minerals, it makes a great (and gluten-free) breakfast! Though it is considered a whole grain, quinoa is actually a protein-rich seed. It makes a great alternative to oatmeal in the morning!
Maple Pumpkin Quinoa With Pecans
1 1/2 C water
1 C quinoa , rinsed and drained
2 TB of butter or trans-fat free margarine
1/2 C pumpkin or sweet potato, mashed
2 TB pure maple syrup
1/3 C light vanilla soy milk or skim milk
1/3 tsp cinnamon
pinch of salt
pecans and maple syrup for garnish
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 garnished mine with a little more syrup and a few pecans!
I like to give everyone a little bit of their own syrup!
I left the pumpkin kind of chunky so you could see it!
Wow, Thank you so much Heather!!!! This is a perfect Fall dish, and packed full of healthy vitamins and minerals!
What is your favorite way to bake/cook quinoa?
Until next time, Come on in, Have a seat,