Cinnamon quinoa with baked apples and walnuts
Quinoa simmered in oat milk with cinnamon, topped with roast apple wedges and toasted walnuts. Rice pudding in spirit, only nuttier.
Made without gluten ingredients.
Method
- Set the oven to 200°C (180°C fan). Core the apples, cut each into 8 wedges and toss on a tray with the olive oil and half the cinnamon.
- Roast for 20 minutes, turning once, until soft and golden.
- Rinse the quinoa in a sieve, then put it in a saucepan with the oat milk, 150 ml of water, the rest of the cinnamon and a pinch of salt.
- Bring to the boil, then simmer gently for 15 minutes, stirring now and then, until the quinoa is tender and most of the liquid has been absorbed.
- Chop the walnuts roughly and toast them in a dry pan for 2 minutes.
- Spoon the quinoa into two bowls and top with the roast apples.
- Finish with a drizzle of maple syrup and the walnuts, and serve warm.
Tip Rinse the quinoa well; the coating on the seeds can taste bitter if it stays on.
Per portion
| Energy | 510 kcal |
| Protein | 11 g |
| Carbohydrate | 62 g |
| of which sugars | 30 g |
| Fat | 22 g |
| of which saturates | 2 g |
| Fibre | 9 g |
| Salt | 0.14 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- quinoa100 g
- oat milk250 ml
- apple2
- cinnamon1 tsp
- maple syrup1 tbsp
- walnuts30 g
- olive oil1 tbsp
