Cinnamon-Maple Quinoa

I had this great dream of loving this breakfast.  In that dream, it would become a morning staple at our house and we would all live healthfully every after.

Wrong.  I hated it.  BUT, George loved it.  After a few skeptical first bites, he scarfed it down... and even started to cry if I took too long between bites!  I don't get it... but if he'll eat it, I will make it occasionally!  (He will be eating it as a side with every meal today because we have lots left over!)

• 1 1/4 c water
• 1 c quinoa
• 1 tbsp margarine or butter
• 1/2 c sweet potato puree
• 1 tbsp pure maple syrup
• 1/3 c milk
• 1/4 tsp cinnamon
• pinch of salt
• 6 tsp pure maple syrup (divided, for garnish)
• 6 tsp 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 (skip the rinse if your quinoa came pre-washed, like mine did).  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 or butter.  Stir in sweet potato  puree, 1 tbsp maple syrup, milk, cinnamon and salt.  When the quinoa has finished cooking, stir into the sweet potato mixture.  Divide into bowls and top with maple syrup and nuts.

*As long as you use gluten-free ingredients, this recipe is gluten-free!

Recipe from:  Double Delicious!  by Jessica Seinfeld