This wholesome breakfast is beautifully fragrant and oh, so delicious. I wanted to create a breakfast with some Christmas flair, but feel free to enjoy it at any time of the year. The lightly bronzed apples, studded with gorgeous deep red cranberries and the pistachio nuts sprinkled over the top, not only give a lovely contrast in colour, but in texture too. To make this dish nut free, simply omit the nuts.
I’ve used oranges as the main flavour base in this dish and then added cinnamon, a pinch of cloves and a dash of vanilla, which balances out the flavours perfectly. When the orange juice, lemon juice and maple syrup have simmered down, it creates a lovely sweet syrup.
Cooking quinoa is really easy. Depending upon your preference for how soft you like this grain, will influence how much liquid you will use. If you like a soft grain you will need to use 500ml (2 cups) of water. However, if you like a slightly firmer grain, reduce the liquid by 60ml (¼ cup). Personally, Ethan and I prefer a slightly firmer grain.
You can make this ahead of time and store it in separate airtight containers in the refrigerator. It also reheats well in the microwave.
176g (6.2 ounces or 1 cup) white quinoa grain
440ml (1¾ cup) water
Apple & Cranberry Topping
3 large red eating apples, peeled and sliced thinly (I used Pink Lady
26g (0.9 ounces or 2 tablespoons) coconut oil
60ml (¼ cup) orange juice
60ml (¼ cup) maple syrup
2 teaspoons (10ml) lemon juice
28g (1.0 ounce or 3 tablespoons) dried cranberries
1 teaspoon (5ml) orange zest
1 teaspoon (5ml) ground cinnamon
½ teaspoon (2.5ml) pure vanilla extract
A pinch of ground cloves
Roughly chopped pistachio nuts for sprinkling, approximately 2 teaspoons for each bowl.
Rinse and drain the quinoa using a fine mesh strainer, as this will remove the bitter saponin coating. Place the rinsed quinoa in a medium pot and cover with water. Cover the pot and bring to the boil, then turn the heat to low and simmer for 15 minutes. Remove the pot from the heat and let it stand covered for 10 minutes. Fluff the grains with a fork.
While the quinoa is cooking, make a start on the apple. Melt the coconut oil in a large frypan over a medium heat. Once the oil is melted add the sliced apples and sauté for 3-4 minutes, stirring frequently. Now stir in the orange juice, maple syrup, lemon juice, cranberries, orange zest, cinnamon, vanilla extract and cloves. Let the apples simmer uncovered, stirring regularly, for about 8-10 minutes or until the apples have softened.
To assemble, add quinoa to a bowl and top with the apple mixture before sprinkling over chopped pistachio nuts.
Recipe by: The Gluten & Dairy Free Bakehouse