Maple-Pecan Quinoa
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Maple-Pecan Quinoa December, 2004 Serves 1 / Quinoa contains 11 protein grams per half-cup—up to 50 percent more than other grains—and supplies all of the essential amino acids. Its complex carbohydrates also give you an energy boost to start your day. Plus, it’s a snap to make—especially if you opt for quinoa flakes, which cook in 90 seconds. 1 cup water Pinch of kosher or sea salt (optional) 1/3 cup quinoa flakes 1 tablespoon pure maple syrup, divided 2 tablespoons chopped pecans, toasted 1/2 teaspoon vanilla extract 1. In small saucepan, bring water to boil. Add salt, if using, and quinoa flakes. Stir and cook for about 1-1/2 minutes or until cereal starts to thicken. 2. Mix in 1/2 tablespoon syrup, most of the pecans, and vanilla extract. Transfer to a small serving bowl. Top with remaining 1/2 tablespoon syrup and remaining pecans. Serve immediately. PER SERVING: 288 cal, 37% fat cal, 12g fat, 1g sat fat, 0mg chol, 5g protein, 42g carb, 4g fiber, 13mg sodium |
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