Ingredients
Scale
- 1 cup Quinoa: White or tri-color quinoa works best. Make sure to rinse it thoroughly!
- 1 cup Water: For cooking the quinoa.
- 1 cup Unsweetened Milk: Almond milk, soy milk, oat milk, dairy milk – use your favorite! Using milk adds creaminess. Unsweetened apple juice or cider can also be used for a stronger apple flavor (replace some or all of the milk/water).
- 1–2 medium Apples: Choose a firm, flavorful apple like Honeycrisp, Fuji, Gala, or Braeburn. Granny Smith works too if you prefer more tartness. Core and dice them (peeled or unpeeled, your preference). Aim for about 1 ½ cups of diced apple.
- 1 ½ teaspoons Ground Cinnamon: Or more, to taste. Use good quality cinnamon for the best flavor.
- ½ teaspoon Pure Vanilla Extract: Enhances the sweetness and warmth.
- 1–2 tablespoons Maple Syrup or Honey: (Optional, adjust to taste). You can also use brown sugar, coconut sugar, or a sugar substitute like stevia or erythritol. Adjust based on the sweetness of your apples and milk.
- Pinch of Salt: Enhances all the flavors.
- Optional additions to the pot:
- ¼ teaspoon Ground Nutmeg or Ginger
- 1 tablespoon Chia Seeds or Flax Seeds (adds thickness and nutrients)
- ¼ cup Raisins or Dried Cranberries (stir in during the last 5 minutes)
Instructions
- Rinse the Quinoa: This step is crucial! Place the dry quinoa in a fine-mesh sieve. Rinse it thoroughly under cold running water for at least 30-60 seconds, rubbing the grains gently with your fingers. Rinsing removes the natural coating called saponin, which can give quinoa a bitter or soapy taste. Drain well.
- Combine Ingredients: In a medium saucepan, combine the rinsed quinoa, water, milk (or apple juice/cider), diced apples, ground cinnamon, vanilla extract, optional sweetener (start with less, you can add more later), and a pinch of salt. If using optional spices like nutmeg/ginger or chia/flax seeds, add them now.
- Bring to a Boil: Stir everything together well. Place the saucepan over medium-high heat and bring the mixture to a boil.
- Simmer: Once boiling, immediately reduce the heat to low. Cover the saucepan tightly with a lid. Let it simmer gently for 15-20 minutes. Avoid lifting the lid too often, as this releases steam needed for cooking.
- Check for Doneness: After 15 minutes, check the quinoa. Most of the liquid should be absorbed, the quinoa grains should appear translucent and show a little “tail” (the germ), and the apples should be tender when pierced with a fork. If there’s still excess liquid or the quinoa isn’t fully cooked, cover it again and simmer for another 5 minutes, checking to prevent scorching. If adding raisins or cranberries, stir them in now and cook for the final 5 minutes.
- Rest: Once the liquid is absorbed and the quinoa is cooked, remove the saucepan from the heat. Keep the lid on and let it stand (steam) for 5 minutes. This step is important as it allows the quinoa to finish cooking gently and become fluffier.
- Fluff and Serve: Remove the lid and gently fluff the breakfast quinoa with a fork. Taste and adjust sweetness if necessary, adding more maple syrup or honey if desired. Serve warm.
Nutrition
- Serving Size: one normal portion
- Calories: 350-450