Thursday, October 29, 2015

Pumpkin Pie Baked Quinoa

There's a chill in the air now.  The sun is shining, the wind is blowing gently, and the brightly colored autumn leaves are swirling in the sky.  I'm inside snuggled up with my sweet baby thinking there's no where else in the world that I'd rather be.  Like most Americans, I'm craving pumpkin this time of year.  Why not start this beautiful fall day with a warm bowl of Pumpkin Pie Baked Quinoa?  I think I might.
1 cup quinoa
2 cups water
1 can pumpkin
3 eggs
1/2 cup milk
1/2 cup plain yogurt
1 TBS vanilla extract
1/4 cup packed brown sugar
1/4 cup maple syrup
1/2 tsp salt
1 3/4 tsp pumpkin pie spice
1 cup chopped walnuts or pecans
  1. In a small pot, combine 2 cups water and 1 cup quinoa.  Bring to a boil, turn heat to low, and cook about 15 minutes, until the quinoa is tender and has spiraled out.  Allow the quinoa to cool. (This step can be done a day ahead.  Prepare the quinoa and store the in the refrigerator until ready to prepare the pumpkin mixture.)
  2. Preheat oven to 350 degrees.
  3. Meanwhile, make the pumpkin mixture.  In a large bowl, combine the eggs, milk, yogurt, vanilla extract, brown sugar, maple syrup, salt, and pumpkin pie spice.  Add the nuts.
  4. Once the quinoa is cooled, add to the pumpkin mixture and stir well, making sure all the quinoa has been coated.
  5. Grease a 9x13 pan with coconut oil.  Add the quinoa mixture and bake for 40-45 minutes, until the quinoa is set and is golden around the edges.
  6. Serve warm with a sprinkle of cinnamon, a drizzle of maple syrup, or some toppings of your choice, such as raisins or extra nuts.

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