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!