(Almost) Week 7: Pumpkin Pie Quinoa Bake

The past few weeks have gone really well with the diet. I've lost 12 pounds in six weeks - right on target! One thing I actually like about dieting is that my love for cooking is constantly satiated (and challenged) because these days I am always on the hunt for healthy recipes. I'm glad that this favorite hobby doesn't have to suffer in my quest to be fit.

Anyway, I found this recipe a few weeks back, and after making it again today, I feel it's too awesome not to share. It's loaded with cinnamon-y, reminds-you-of-autumn flavor, and highlights the superfood quinoa. Next time, I'm going to try replacing the pumpkin with banana and see if that results in something reminiscent of banana bread. Yum!

Pumpkin Pie Quinoa Bake adapted from www.healthfulpursuit.com

• 2/3 cup milk 
• 1/4 cup pumpkin puree
• 1/4 cup quinoa
• 1 T. maple syrup 
• 1 t. coconut oil
• 1/4 t. pure vanilla extract
• 1/2 t. ground cinnamon
• pinch ground nutmeg
• pinch ground ginger

Topping:

• 1 T. coconut oil, melted
• 1 T. maple syrup
• 1.5 T. rolled oats or barley
• 1/4 cup almonds, chopped
• 1 t. chia seeds

1. Preheat oven to 350F and lightly oil a 4 cup casserole dish. 
2. In a small bowl combine all ingredients, minus the topping. Stir until fully mixed, then pour into prepared casserole dish.
3. Cover and cook for 30 minutes.
4. Meanwhile, combine all topping ingredients. After the 30 minutes are up, remove casserole from oven and sprinkle topping over top of the casserole.
5. Return to the oven and cook uncovered for another 10-15 minutes, or until golden. Makes 2 servings.