Prep: 20 minutes
Total: 20 minutes
Yield: Serves 6
1 1/4 cups water
1 cup quinoa
1 tablespoon trans-fat-free soft tub margarine spread
1/2 cup sweet potato puree*
1 tablespoon pure maple syrup
1/3 cup light vanilla soy milk or nonfat (skim) milk
1/4 teaspoon cinnamon
Pinch of salt
6 tablespoons pure maple syrup, divided for garnish
6 teaspoons chopped walnuts or almonds, divided for garnish
1. In a small saucepan, bring the water to a boil. Meanwhile, rinse the quinoa in cold water and strain. Add the quinoa to the boiling water and reduce heat to a simmer. Cook for 12 minutes, uncovered. Remove the pot from the heat, cover, and let sit for 5 minutes.
2. In a separate pot, melt the margarine. Stir in the sweet potato puree, 1 tablespoon of the maple syrup, soy milk, cinnamon and salt. When the quinoa has finished cooking, stir in the sweet potato mixture. Divide into bowls and top with a teaspoon each of maple syrup and nuts.
Nutritional information: Calories: 186, Carbohydrate: 30 g, protein: 5.5 g, total fat: 5 g, saturated fat: 0.5 g, sodium: 100 mg, fiber: 3g.
*For sweet potato puree:
Prep: Do not peel. Cut into quarters if steaming. Leave whole if roasting.
Cook: Steam for 40 to 45 minutes; or roast in a 400 degree oven for 50 to 60 minutes.
Puree: Scoop out the flesh and puree in a food processor or blender.
Recipes from "Double Delicious!"
by Jessica Seinfeld.