A delicious and easy recipe that can be served for dessert or breakfast. Although quinoa is a seed, it is also a complete protein that is very versatile.
Cooling time: 25 minutes
- 1 cup (250 mL) quinoa, rinsed and drained
- 2 Ontario Apples, peeled and diced (about 2 cups/500 mL)
- 1/4 cup (50 mL) brown sugar
- 1 tsp (5 mL) ground cinnamon
- 1/4 tsp (1 mL) ground nutmeg
- 3/4 cup (175 mL) apple juice
- 1/2 cup (125 mL) large flake rolled oats
- 1/4 cup (50 mL) slivered almonds
- 1-1/2 tsp (7 mL) brown sugar
- 1/2 tsp (2 mL) ground cinnamon
- 2 tsp (10 mL) vegetable oil
- 2 cups (500 mL) plain Greek yogurt
- 1/4 cup (50 mL) Ontario Honey
In medium saucepan, combine quinoa and 1-1/4 cup (300 mL) water. Bring to boil; cover and simmer for 10 minutes. In small bowl, combine apples, brown sugar, cinnamon and nutmeg. Add apple juice and apple mixture to quinoa; return to boil and simmer for 10 minutes or until most of liquid is absorbed and apples are tender. Remove from heat; let cool for 20 minutes.
Oat-Nut Crumble: In small bowl, combine oats, almonds, brown sugar and cinnamon. Drizzle with oil; mix well. Spread on baking sheet and bake in 350°F (180°C) oven for 5 to 7 minutes, stirring once or until lightly toasted. Cool slightly.
Honey-Yogurt: In small bowl, stir together yogurt and honey.
Just before serving (if serving warm) assemble in 8 oz (250 mL) dessert dishes or glasses. For each serving, start layering 1/4 cup (50 mL) warm apple-quinoa mixture, about 2 tbsp (25 mL) honey-yogurt and then 1 tbsp (15 mL) oat-nut crumble; repeat layers, ending with oat-nut crumble on top.
Tips: Apple-quinoa mixture can also be served simply topped with yogurt and oat-nut crumble for breakfast.
Make Apple-quinoa ahead of time and reheat in microwave
- PROTEIN: 12 grams
- FAT: 7 grams
- CARBOHYDRATE: 58 grams
- CALORIES: 338
- FIBRE: 4 grams
- SODIUM: 35 mg