Quinoa (keen-wah), a weird little whole grain, is brilliant as a breakfast food. It’s most often seen in savory dishes but I love it as “oatmeal”. Since it’s packed with protein I find it keeps me full where oats do not. I know oats are supposed to stick to your ribs and keep you satisfied, but for me they’re like chinese food, at first you’re stuffed then twenty minutes later you’re hungry again.
A little cinnamon, a little butter, and your sweetener of choice (I used brown sugar but maple syrup would be amazing) and you’re all set for cinnamony good times. A splash of rum or brandy with your apples would be heavenly too….why didn’t I think of this before I made it??
Quinoa “Oatmeal” with Sautéed Apples
1/2 cup dry quinoa
1 cup water
2 granny smith apples
3 tsp salted butter
dash of lemon juice
1/4 tsp cinnamon (plus more for sprinkling on top)
2 tbsp packed brown sugar (or maple syrup or honey)
1/4 tsp vanilla extract
Add the quinoa and water to a pot and bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork.
Cut the apples into small pieces, leaving the skin on. Melt the butter in skillet over medium heat, add the apples and lemon juice and stir to combine. Add the cinnamon, sugar and vanilla and sauté for about 5-10 minutes or until the apples are barely soft. If the sauce in the pan is a bit too thick you can add a tablespoon of water.
Divide the quinoa into two bowls (it should make about 2 cups) and top with the apples. Sprinkle with a little extra cinnamon and add a dab of butter or a bit of cream for some extra richness.
Per Serving (without extra butter or cream): 356 calories, 9g fat, 66g carbs, 5g protein, 52mg sodium, 9g fiber.