Breakfast Quinoa Bowl with Apples

By the Gracious Vegan

This is a great dish for using quinoa, rice, or other grain leftovers. The base is like rice pudding, while the cooked apples and sweet almond butter sauce make it special. It’s perfect when you have overnight guests and want to wow them, but it’s not so labor-intensive that you can’t make it for yourself. It only takes about 15 minutes if the quinoa is already made.

Makes 1 generous serving. Multiply as desired.

The apple and almond butter sauce. Water-sauté the chopped apples in a medium skillet until they are just soft, about 5 minutes. (Start the quinoa base while the apple cooks.) (What is water-sauté?)

• 1 apple (any kind), diced or sliced thin

Add the following ingredients to the cooked apple pieces and stir until they are all incorporated together and the texture is like a thick drizzle.

• 2 Tablespoons maple syrup

• 2 teaspoons almond butter

• 1/2 teaspoon cinnamon

• 1/4 teaspoon cardamom

• A few teaspoons water as needed

The quinoa base. Microwave these ingredients together until they are hot and incorporated together, like a rice pudding. (About 2 minutes if the quinoa is cold; less if it’s hot.) 

• 1/2 cup cooked quinoa* (or rice or other cooked grain)

• 1/2 cup nondairy milk (or whatever amount you want to get a desired texture)

• 2 teaspoons flaxseed meal or chia seeds

Spoon the apple mixture onto the quinoa bowl. Optional toppings:

• Raisins

• Roasted nuts

* To make quinoa in the Instant Pot (you can adjust the amounts if you want less): 2 cups of quinoa, 2.5 cups water, scant 1/2 teaspoon salt. Use the “Multigrain” setting (or “Manual” or “High” if you don’t have Multigrain) for 1 minute. Release after 10-15 minutes. For other ways to cook quinoa, see here. 

Timing: About 15 minutes if the quinoa is already cooked

Gluten-free