this recipe was just posted by my friend MY_Agreement on Sparkpeople--- looks yummy....*i think it could be good for breakfast, dessert, or maybe even as a side dish... should be perfect as part of a holiday meal! **honey is limited on SB, you could use SF syrup instead
It's more of an idea than a recipe, one that I found on a website called heathereatsalmondbutter.com. Here's how she said she made it:
"I cooked up 1/2 cup quinoa with 1 and 3/4 cup water and a dash of salt on the stove-top. When almost all the water had been absorbed, I uncovered and stirred in about 1/3 cup canned pumpkin, heaping tsp raw **honey, pumpkin pie spice, and vanilla. I then covered it again, removed from heat, and let it thicken up for about 5 minutes. Added a spoonful of raw tahini, and it was really good." (There's a nice picture on her blog of it, too.)
So I used 1 cup of dry quinoa, and I added a cup of pumpkin, 4 tsp. maple syrup (use SF), 1 tsp. pumpkin pie spice, 1/4 tsp of vanilla, a little salt, and 1 oz. of chopped pecans. No tahini. Oh, and I also added a bit more water so it turned out more like a risotto, very creamy. Next time I might make a drier version.
6ft,33, hypothyroid, plantar fasciitis, Sleep Apnea, wifey & caregiver to a hunny w/ Cerebral Palsy, I've lost 80 lbs, 27 more to go!
no longer on Sb due to food sensitivities, but I still eat healthy!
SW- oct 2006 289lbs
GW- 182 lbs