If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: My husband Matthew, who works out several times a week, is always interested in new protein-centric dishes for breakfast. And, while both he and our daughter often warm up savory leftovers for breakfast, I wanted to make a sweet dish that Matthew could enjoy after one of his intense morning workouts. This breakfast quinoa dish, which is nutty, sweet, crunchy and comforting, packs a protein punch for breakfast. —Carol Sacks
- 2 apples (I like Fujis or Pink Ladies; a granny smith would work here, too)
- 2 1/2 tablespoons olive oil
- 1/4-3/8 teaspoons kosher salt
- 2-3 tablespoons sliced almonds, toasted
- 1 cup quinoa, rinsed and drained
- 1 1/2 cups water
- 1 cinnamon stick
- 2-3 teaspoons Maple syrup; Grade B is best
- 1/4 cup dried cranberries
- 1/4 cup dried apricots, chopped into 1/4-inch pieces
- Preheat oven to 350 degrees.
- Peel, core and chop the apples into 1/4-inch pieces and place on a cookie sheet.Drizzle with 1/2 Tablespoon olive oil and sprinkle a pinch of salt over the apples. Mix them with your hands until the apples are coated with oil.
- Roast them in the oven for 20-25 minutes. They’re done when they’re barely tender and the edges have begun to brown.
- Remove from oven and add to a large bowl with the dried cranberries and apricots.
- Toast the almonds in small saucepan over low-medium heat until fragrant and very light brown. Spread on a paper towel on the counter to cool.
- Make the quinoa: rinse and drain the quinoa. Toast the quinoa in a dry, medium saucepan, over medium heat for 3-5 minutes, until you begin to hear popping sounds and the nutty aroma is release. Add the water, cinnamon stick, 1/4 teaspoon salt, 2 teaspoons of maple syrup and 1 Tablespoon of olive oil to the pan. Bring to a boil and then turn the heat down, simmering until the water has been absorbed; about 20 minutes.
- When the quinoa has finished cooking, remove the cinnamon stick and add the quinoa to the bowl with the fruit, stirring with a rubber spatula.
- Add the remaining 1 Tablespoon of olive oil and taste for seasoning (you may opt to add 1 more teaspoon of maple syrup). Serve in a bowl and top the quinoa mixture with the toasted almonds.
- This recipe was entered in the contest for Your Best Quinoa Recipe
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.