Baked Apple Cinnamon Quinoa
Creamy baked quinoa with warm cinnamon apples, sunflower seeds, and peanut butter drizzle. High in protein, naturally vegan and gluten-free, and great for meal prep.
Servings: 4 bowls
Calories: 520kcal
Equipment
- 9x9 baking dish
- Aluminum foil
- Fine mesh strainer
Ingredients
- 1 cup dry quinoa white quinoa recommended
- 1 1/2 cups unsweetened almond milk or any plant milk
- 2 apples diced, skin on
- 1/4 cup maple syrup
- 2 tbsp ground flax
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup sunflower seeds
- 1/4 cup peanut butter for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse 1 cup dry quinoa under cold water for 30 seconds to remove the bitter saponin coating. Drain well using a fine mesh strainer.
- In a 9x9 baking dish, combine the rinsed quinoa, 1 1/2 cups almond milk, 2 diced apples, 1/4 cup maple syrup, 2 tbsp ground flax, 1 tbsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Stir until evenly mixed.
- Cover the dish tightly with aluminum foil. Bake for 20 minutes.
- Remove the foil, stir well, and bake uncovered for 5 to 10 more minutes until the liquid is mostly absorbed and the quinoa is tender with a slight bite. If there's still visible liquid at the 10-minute mark, continue in 5-minute increments.
- Stir in 1/2 cup sunflower seeds. If the quinoa looks too dry, add a splash of almond milk.
- Divide into 4 bowls and drizzle each with about 1 tbsp peanut butter while warm.
Notes
Meal prep: Refrigerate in individual containers for up to 5 days. Reheat with a splash of almond milk to restore creaminess.
Freezer-friendly: Freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
Oven variance: If your quinoa still has visible liquid after the uncovered bake, continue baking and check every 5 minutes. The quinoa thickens as it cools, so pull it while it still looks slightly wetter than your ideal texture.
Nutrition note: Nutrition values are estimates based on USDA data.