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