Sunday, April 29, 2012

Pumpkin Pie Quinoa Bake

Last fall I found a great recipe 'just in time' for my son-in law's BD! He & I both LOVE quinoa in any form, and as soon as I made this the first time, I knew it would become a family favorite! Leanne of 'Healthful Pursuit' is a nutritionist in Canada, & has a wonderful blog full of recipes & tips for healthy eating, many GF & vegan!
Her recipe was made for 2, so I expanded it, & also began with boiling water, as I'd learned that trick oven baking rice 35 years ago! So here's my version!

I begin with fresh squash from my farmers, Katie & Casey of Oakhill Organics, & often bake another while I have the quinoa in the oven, as I like to have fresh baked pumkin or squash on hand for smoothies & including in recipes.
Following their suggestion, & just poke the squash with a knife a few times (like a baking potato) & put in a pan with a bit of water in the bottom. After it's baked, I cut & scoop the seeds, which I sprinkle with a bit of salt & perhaps curry powder or pumpkin pie spice, & stick back in that hot (but turned off) oven - or do that later. The seeds make GREAT snacks!

Pumpkin Pie Quinoa bake (my version)
vegan & gluten free, does contain coconut
- heat oven to 350* & lightly oil a quart or larger casserole

1 1/2 C boiling water
1/2 C OG pumpkin puree - I chop  pre-baked squash in the blender & process with water or coconut milk,  {you could use tinned}
1/2 C quinoa
1/4 C amaranth (total of 3/4 C, could use all quinoa)
1 Tbsp Teff (for extra nutrition - can skip if you don't have any)

1 Tbsp coconut oil
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp vanilla


optional additions:
1 T maple syrup
2 Tbsp cacao nibs,
1/4 C dried fruit: raisins,  cran-raisins, currents ...

Bring water to a boil
puree pumpkin with sufficient liquid to blend

Mix spices & other ingredients with pumpkin puree
Heat coconut oil in a pan on stove top, & lightly toast quinoa & amaranth for a few minutes, stirring; then pour boiling water over
mix with pumpkin & rest of ingredients
Transfer to baking dish, cover & place in oven
Bake COVERED for 30 minutes, then remove cover & add topping; bake an additional 10 minutes UNCOVERED

Topping:
1/4 C coconut shreds mixed with sunflower seeds (can pre-toast if you wish)
1 Tbsp coconut oil in chunks
sprinkle of pumpkin pie spice & cinnamon
1 tsp or more maple syrup if you wish

You can use this method to bake quinoa plain or with onions, garlic etc - any additions you'd use on top of the stove. It turns out very fluffy - it's important to bring the water to a boil first, as that allows it to cook in the alloted time! I tend to mix quinoa with amaranth, & often add a Tbsp teff (for nutrient density, the seeds - African Millet - are tiny, so mostly bran & germ)

I often bake a batch, either plain or with pumpkin, while I'm roasting veggies, it takes a little longer than stove top, but is nice if have something else to do while it's cooking!

3 comments:

Juniper Lillee said...

This sounds and looks delicious, must try!

peppylady (Dora) said...

I have to say...I haven't yet got the nack of cooking quinoa. But I did copy the recipe down,,,coffee is on or should I say the Pero is on.

peppylady (Dora) said...

Toward the end of each month I like to stop by and visit a few blogs that aren't on my regular stop.

I came over from Vestella...I too use a clothes line but it look like in my neck of the wood it will be raining off and on all week...If you have time stop on in for cup of coffee.