Ingredients
Scale
- 1 cup white quinoa, thoroughly rinsed
- 2 cups unsweetened almond milk (or milk of choice)
- 1 large Honeycrisp or Granny Smith apple, diced small
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons chopped pecans or walnuts (optional topping)
- Extra splash of milk for serving
Instructions
- Place the uncooked quinoa in a fine-mesh strainer and rinse it under cold running water for at least 30 seconds. This step is crucial because it removes the natural coating called saponin, which can make quinoa taste bitter or soapy. Shake off the excess water and set it aside while you dice your apple into bite-sized chunks.
- In a medium saucepan, combine the rinsed quinoa, almond milk, cinnamon, vanilla extract, and salt. Bring the mixture to a gentle boil over medium-high heat. Once it reaches a boil, turn the heat down to low and cover the pot with a tight-fitting lid. Let the quinoa simmer for about 12 minutes.
- Lift the lid and quickly stir in the diced apples and maple syrup. Replace the lid and continue simmering for another 5 to 8 minutes, or until the liquid is fully absorbed and the quinoa is fluffy. The apples should be tender but still hold their shape, providing a nice textural contrast to the soft grains.
- Remove the pan from the heat and let it sit covered for 2 minutes to steam. Use a fork to fluff the quinoa gently. Scoop the mixture into bowls and top with chopped nuts and an extra drizzle of maple syrup or a splash of cold milk if desired. Serve immediately while steaming hot.
- Cook Time: 25 minutes