A dish specially dedicated to B., who passionately loves quinoa. (not). Much for his despair, quinoa invaded the summer salad world and then slowly start to creep up into brunch domains and now makes an appearance in pudding-land. Actually, this is a sort of upside down deconstructed crumble (minus butter) also ideal for a brunch menu… It is very tasty, filling and it can even be considered * gasp * super healthy.
Apple Cinnamon Quinoa Bake (adapted from a recipe found in fitsugar.com)
- 1 cup uncooked quinoa
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 apples, peeled, diced
- 1/4 cup (app 50g)raisins
- 2 eggs
- 2 cups (500mL) milk with the seeds of 1 vanilla pod
- 1/4 (50mL) cup maple syrup
- 1/3 (app 75g) cup almonds, chopped
Preheat the oven to 200oC. Lightly grease a baking dish.
In a small bowl, mix the uncooked quinoa with the spices. Pour into the greased dish. Sprinkle the apple and raisins on top of the quinoa.
In that same small bowl, beat the eggs. Whisk in the milk and maple syrup. Pour the egg-and-milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. Sprinkle the chopped almonds on top.
Bake for 1 hour or until the casserole is mostly set with only a small amount of liquid left.
Allow to cool, and then cover and refrigerate.