Author: Adapted from Deliciously G-Free by Elisabeth Hasselbeck
Recipe type: Breakfast
A deliciously gluten-free dish that can be enjoyed on Fall mornings. This pumpkin quinoa is packed with protein and has added flavor & texture from the amazing sugared pecans that adorn it.
¼ cup granulated sugar
½ teaspoon ground cinnamon
1 teaspoon cornstarch
Pinch of Salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 egg white (see above for vegan substitution)
¼ teaspoon vanilla extract
1 cup pecan halves
1¾ cup water
1¾ cup milk (or milk substitute)
1⅓ cups quinoa flakes
1 cup canned pumpkin
¼ cup half-and-half (or additional milk substitute)
¼ cup light brown sugar
Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.
Place the sugar, cinnamon, cornstarch, salt, ground cloves, and ground nutmeg in a plastic bag, seal the bag, and shake to mix.
Pu tthe egg white and vanilla in a bowl, and beat until slightly foamy. Add the pecans and stir to coat them well. Using a slotted spoon, lift the pecans out the bowl and transfer them to the bag of sugar and spices. Shake, making sure the pecans are well coated with the seasoning. Spread the pecans out on the prepared baking sheet, and bake for 30 minutes. Remove from the oven and let them cool on the baking sheet.
Meanwhile, place the water and milk in a large saucepan and bring to a boil. Add the quinoa flakes and reduce the heat to medium. Cook for 5-10 minutes, until the liquid has decreased by half and the mixture is thick.
Combine the pumpkin and the half-and-half (or milk substitute) in a small bowl and whisk until smooth. Swirl the pumpkin into the quinoa and sprinkle with the brown sugar. Divide among four bowls, sprinkle with nuts, and serve immediately.
Recipe by The Motherload at http://momadvice.com/blog/2013/09/pumpkin-nut-quinoa-breakfast