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.