Pumpkin Spice Toasted Quinoa

I have been looking EVERYWHERE for a fun and healthy pumpkin recipe.  Although opportunities abound in the cake/cookie/loaf domain, a more savory option is harder to come by.  I was hoping for a dinner recipe, but what can you do?!  Breakfast or snack works  for me too.  I found this one at Healthy Tipping Point.

INGREDIENTS (one serving)

• 1/4 cup canned pumpkin


• 1/4 cup plain Greek yogurt


• Cinnamon to taste


• 1 tablespoon agave nectar, ample syrup, or honey


• Pinch nutmeg


• Pinch cloves

PREPARATION

• Mix together and serve with toasted quinoa (see below).

INGREDIENTS:

• 1/4 cup quinoa, rinsed and drained


• 1 tablespoon maple syrup


• 2 huge pinches cinnamon


• 1 tiny pinch kosher salt


• 1 tablespoon sunflower seeds (unsalted)

PREPARATION

1. Preheat oven to 375 degrees


2. Mix ingredients and spread out on greased cookie sheet


3. Bake for 15 minutes, remove, and let cool completely