Apple Quinoa Bake

12 Oct Apple Quinoa Bake

Autumn, by far is one of my most favourite times of year. I love the transition from the lazy hazy days of summer into new routines, colours and foods of the fall.  I really do look forward to getting back into a routine, wearing socks, comfy sweaters, warm boots and getting back into the kitchen creating warming dishes of wholesome goodness.

For all the raw foodies reading this, you may not agree with me; nothing seems better to me in the fall than warm soups, chilli, casseroles and the amazing smells coming from my oven in the cool days of my favourite season.

In Niagara we are blessed with a rainbow of colour from our harvest making every day feel like I live in a crayon box. It gets better for me as I love the flavours that are the most plentiful at this time of year; pumkins, squashs, pears and apples.

Today I’ve paired the apples (but not in the “pear” way, although that would work too) with some of my pantry staples; quinoa, walnuts, almond milk, chia seeds & cinnamon into one the most easy, nourishing meals that will rock your whole house with the comfort aromas of this fine season.

You can use this dish as a dessert or for breakfast. After baking and enjoying it, refrigerate any leftovers and have it cold or room temp for breakfast. Personally, I like to make a big casserole dish and  save plenty for a couple of days for morning’s that I’m running out the door.

dsc02751Apple Quinoa Bake

1 c quinoa
2 c water
1 c almond Milk
3/4 c walnuts
3  Tbsp maple syrup
1 Tbsp cinnamon
1 Tbsp chia seeds (egg replacement)
3 apples – (peels on) thinly sliced, then chopped

 

Cashew Cream Topping

(optional but decadent)

Soak:
1/4 c of raw cashews in
1/4 c of filtered water for about 30 minutes

Add:
1 tsp of almond butter
1 tsp of maple syrup

  • Blend together into a supreme creamy topping

 

What you do:

  • Rinse quinoa well and drain. Combine quinoa & fresh water in medium saucepan. Bring water to boil, reduce heat to med/low to simmer  covered until water is fully absorbed by the quinoa (about 10 minutes). Fluff with fork and set aside to cool slightly.
  • In the meantime, soak 1 Tbsp of chia seeds in 3 Tbsp fresh filtered water for about 5-10 minutes until chia seeds are expanded & gelatinous as the seeds fully absorb the water.
  • Combine all remaining ingredients together in mixing bowl and spread mixture into a greased casserole dish (approx 11 x 7) and bake at 350 degrees for about 45 minutes. (I use coconut oil to do the greasing.)

I topped this one with cashew cream. It’s optional but creamy & decedent. You can go wild and add some berries too, if you like.

If apples aren’t your thing, you can substitute the apples for thinly sliced bananas or pears. 

 

What makes it so good

Quinoa: a complete protein containing all essential amino acids, high in fiber, magnesium, potassium & iron, gluten free and easy to digest

Walnuts: an excellent source of omega-3 fatty acids, a good source of copper, magnesium   & sleep hormone tryptophan

Cinnamon: a great anti-microbial with a good source of fiber, manganese, calcium & iron

Apples: a rich source of fiber and antioxidants, like vitamin C & quercetin

Maple Syrup: provides antioxidant effects with manganese,  zinc & lignans

Chia Seeds: a premium source of calcium, omega-3, fiber,  iron & protein

 

I hope that you love it as much as I do.

Sharlene Styles
sharlene@PureNaturalHealth.ca
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