Ingredients
Scale
- 1 cup pre-rinsed white quinoa
- 2 cups unsweetened almond milk (or milk of choice)
- 1 large Honeycrisp or Granny Smith apple, diced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 scoop vanilla protein powder (or 1/2 cup Greek yogurt)
- 1 tablespoon pure maple syrup
- A pinch of sea salt
- Optional toppings: Toasted walnuts, hemp seeds, or a splash of cream
Instructions
- Combine the rinsed quinoa, almond milk, diced apples, cinnamon, and a pinch of salt in a medium saucepan. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid.
- Let the quinoa simmer for about 12 to 15 minutes. You will know it is ready when the liquid is mostly absorbed and the quinoa grains have “popped” open to reveal their little curls. The apples should be soft and fragrant at this stage.
- Remove the pan from the heat. Stir in the vanilla extract, maple syrup, and your choice of protein (either whisk in protein powder or fold in Greek yogurt). If the mixture is too thick, add an extra splash of milk. Divide the quinoa into two bowls and top with walnuts or seeds for an extra crunch.
- Cook Time: 20 minutes