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
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
- 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.)
- Preheat oven to 350 degrees.
- 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.
- Once the quinoa is cooled, add to the pumpkin mixture and stir well, making sure all the quinoa has been coated.
- 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.
- Serve warm with a sprinkle of cinnamon, a drizzle of maple syrup, or some toppings of your choice, such as raisins or extra nuts.