Quinoa isn’t actually a grain but you can use it in place of almost any grain, and the includes oats. Quinoa porridge is a great idea but is not so quick to cook – I cook oats in the microwave with some almond milk and they are done in 2 minutes. I’ve made quinoa porridge before by cooking a batch of quinoa in water only and keeping in the fridge to use for various things. You can mix some with a bit of almond milk and some fruit for a quick breakfast, just warming it through. You can toss some into a salad, or you can sauté some into a fried rice style dish. Having a precooked bowl of quinoa in your fridge is no bad thing at all! The only problem is you need to cook it completely flavourless so that it is more versatile.
Enter the Apple Pie Quinoa Breakfast Bake. I wanted a breakfast quinoa dish that was big on flavour, with a little less of that nuttiness that quinoa naturally has. Don’t get me wrong, this dish still tastes a little nutty, but the apple pie flavour is big here. I made this at night and had if for breakfast the following two days and it was so delicious and a real treat to wake up to.
If you like it a little sweeter you can add more maple syrup, or other sweetener, but I try to keep sugar to a minimum. Again, I’m not a huge cinnamon fan so feel free to add more. I like cinnamon to be a nice warming accompaniment to a dish, rather than an overwhelming woody taste. You can also add an extra apple but apples are high fodmap and I can’t really stomach much more than the one. This would also be nice with pear instead of apple. If you are low FODMAP you could sub the apple for mashed or sliced banana or some blueberries.
1 cup Uncooked Quinoa, washed
2 cups Unsweetened Almond Milk
1/4 cup Maple Syrup
1 Apple (I used Granny Smith as it holds it’s shape)
1 tsp Cinnamon
Put the rinsed quinoa in a small – medium baking dish. Whisk the milk with the syrup and cinnamon, and pour onto the quinoa. Chop the apple into smallish cubes and mix everything altogether. Bake covered with foil at 180/160c fan for 30 minutes. Uncover and cook for another 30 minutes so that it isn’t too wet and can get a little colour. If you want a golden top you can sprinkle with brown sugar for the last 30 minutes and let that caramelise. You could also sprinkle with chopped nuts for extra nutrition and texture.
This serves 2 – 3. I had a 1/4 of the dish on the first morning and got hungry not long after so it all depends on your appetite.