I want to introduce you to a few more of the items that I am featuring in my Indiana Favorite Product Giveaway!
Today I am featuring Burton’s Maplewood Farm and Marion-Kay Spices . For as long as I have been married (and cooking) Marion-Kay has been my go to for fresh spices and herbs. You can find their products at many local market as well as online. In this particular recipe I used their Saigon Cinnamon. Let me tell you…you have not tasted a better cinnamon. The smell alone is to die for. There is one of these in my prize basket!
For my Maple Pumpkin Quinoa with Pecans I used a new blend of Burton’s Maplewood Farm Syrup: Rum Infused! This is so good you can drink it. Light, sweet and so decadent. I knew when I tasted this that I had to make something great with it, and I did.
Quinoa is one of those super-healthy foods that’s so delicious and easy to prepare, you wonder why you don’t eat it more often. Packed with protein, fiber and minerals, it makes a great (and gluten-free) breakfast! Though it is considered a whole grain, quinoa is actually a protein-rich seed. It makes a great alternative to oatmeal in the morning!
Maple Pumpkin Quinoa With Pecans
1 1/2 C water
1 C quinoa , rinsed and drained
2 TB of butter or trans-fat free margarine
1/2 C pumpkin or sweet potato, mashed
2 TB pure maple syrup
1/3 C light vanilla soy milk or skim milk
1/3 tsp cinnamon
pinch of salt
pecans and maple syrup for garnish
Rinse and drain the quinoa. Add water to a small saucepan and bring to a boil. Add the quinoa and boil on low heat for 12 minutes. Cover and remove from heat.
In a separate saucepan melt the butter. Add the cinnamon, milk, salt and pumpkin. Whisk to combine. When the quinoa has finished cooking add the pumpkin mixture. I garnished mine with a little more syrup and a few pecans!
|I like to give everyone a little bit of their own syrup!|
|I left the pumpkin kind of chunky so you could see it!|
****Make sure to leave a comment below for another entry into the giveaway!