Thanksgiving

Pumpkin quinoa "risotto" is for Side Dish.

Pumpkin quinoa "risotto" takes several minutes to prepare.

Pumpkin quinoa "risotto" takes 25 minutes to cook.

Pumpkin quinoa "risotto" makes 12 servings.

The ingredients for Pumpkin quinoa "risotto" are:

1 cup dry quinoa
1 cup canned pumpkin
4 tsp. maple syrup
1 tsp. pumpkin pie spice
1/4 tsp. vanilla extract
Salt to taste
1 oz. chopped pecans
Pecan halves for garnish (optional)

Here is how you make Pumpkin quinoa "risotto":

Rinse quinoa well in a fine mesh strainer. For a nuttier flavor, toast seeds in a dry skillet over medium heat for about 5 minutes, stirring frequently (optional). Put quinoa and 5 cups salted water in a pot over medium-high heat and bring to a boil. Reduce heat and cover; simmer until water is nearly all absorbed. Add pumpkin, pumpkin pie spice, vanilla, and chopped pecans and stir until blended. Add salt to taste. Replace cover and turn off heat, and let stand to thicken.Serve garnished with pecan halves (optional). Makes 12 servings, about 1/2 cup each.Number of Servings: 12Recipe submitted by SparkPeople user MY_AGREEMENT.

The nutritional information for Pumpkin quinoa "risotto" is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 83.1

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 53.1 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 1.8 g
• Protein: 2.4 g

The dietary needs meet for Pumpkin quinoa "risotto" is Vegan