Maple-Braised Apples with Quinoa


Quick to the Table

Springer Huseby

Quinoa continues to amaze me with its versatility.  I use it for EVERYTHING.  Savory salads, a sweet morning porridge, even cookies.  And unlike brown rice or barley, it takes no time at all to prepare.  Perfect for when I have hungry mouths to feed a no plan in place.

Although, it has long been a lunch & dinner regular, quinoa has recently appeared on our breakfast table as well, more or less replacing our much-loved oatmeal.  It’s not that I don’t still love a good bowl of steel cut oats but quinoa is just SO EASY.  And during these last few months, it offered up a lightness that worked perfectly with the warmer summer weather.

With fall around the corner, I have already started to experiment with heartier versions of my summer quinoa porridge.  Although I am missing my fresh berries terribly, I am excited about the arrival of crisp autumn apples.  So, my quinoa porridge has evolved – my berries and honey being replaced by apples and maple syrup.  And it still couldn’t be more delicious.


1 tablespoon unsalted butter
2 Fuji or Gala apples, cored and diced
¼ teaspoon ground cinnamon
2 tablespoons maple syrup
2 cups cooked quinoa (about 1/2 cup uncooked)
sunflower seeds (optional)


  1. Heat a large, heavy saucepan over medium heat, and add the butter.
  2. Once the butter is melted, add the apples. Stir gently until the apples begin to soften, about 5 minutes.
  3. Add the maple syrup and cinnamon. Combine well.
  4. Stir in the quinoa.  Heat through while stirring occasionally.
  5. Divide evenly between 4 bowls and top with sunflower seeds.

Serves 4.

Thanks for reading! My name is Springer Huseby and I am a certified holistic health & nutrition coach, natural food cook, wife, mom, dog owner, San Francisco transplant and fledgling food blogger (not always in that order).[more...]


  1. Abra says:

    Looks delicious, definitely trying this for breakfast tomorrow.

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