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
apples (I like Fujis or Pink Ladies; a granny smith would work here, too)
2 1/2 tablespoons
sliced almonds, toasted
quinoa, rinsed and drained
1 1/2 cups
Maple syrup; Grade B is best
dried apricots, chopped into 1/4-inch pieces
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.