Pumpkin quinoa "risotto"
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup dry quinoa1 cup canned pumpkin4 tsp. maple syrup1 tsp. pumpkin pie spice1/4 tsp. vanilla extractSalt to taste1 oz. chopped pecansPecan halves for garnish (optional)
Rinse quinoa well in a fine mesh strainer. For a nuttier flavor, toast seeds in a dry skillet over medium heat for about 5 minutes, stirring frequently (optional).
Put quinoa and 5 cups salted water in a pot over medium-high heat and bring to a boil. Reduce heat and cover; simmer until water is nearly all absorbed. Add pumpkin, pumpkin pie spice, vanilla, and chopped pecans and stir until blended. Add salt to taste. Replace cover and turn off heat, and let stand to thicken.
Serve garnished with pecan halves (optional). Makes 12 servings, about 1/2 cup each.
Number of Servings: 12
Recipe submitted by SparkPeople user MY_AGREEMENT.
Put quinoa and 5 cups salted water in a pot over medium-high heat and bring to a boil. Reduce heat and cover; simmer until water is nearly all absorbed. Add pumpkin, pumpkin pie spice, vanilla, and chopped pecans and stir until blended. Add salt to taste. Replace cover and turn off heat, and let stand to thicken.
Serve garnished with pecan halves (optional). Makes 12 servings, about 1/2 cup each.
Number of Servings: 12
Recipe submitted by SparkPeople user MY_AGREEMENT.
Nutritional Info Amount Per Serving
- Calories: 83.1
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 53.1 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.8 g
- Protein: 2.4 g
Member Reviews
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CALICOGOBYE
If I had read the previous review, I would have known that 5 cups of water was a mistake. I cooked it until it was about the consistence of watery wallpaper paste. I added 1/3 cup of brown sugar and served it as a dessert with whipped cream topping. It is definitely not a 15 minute side. - 11/22/13