Baked Apples w/ Quinoa & Pecans

Baked apples are like mini apple crisps, ready to go for breakfast or dessert.  Try this spin using quinoa, instead of oats, to add a little protein to the dish.  Nutmeg, ginger, and pumpkin pie spice add all your favorite warm and cozy fall flavors and are also good for reducing inflammation.

Ingredients

• 4 medium apples (recommend tart apples like Granny Smith or Macintosh)
• ¼ cup dry quinoa
• ¼ cup chopped pecans
• ¼ cup dried cranberries
• 2 TBSP pure maple syrup
• 1 TBSP coconut oil
• ½ tsp pumpkin pie spice
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• pinch salt
• 1 cup apple cider
• 1 lemon

Preparation

• Heat oven to 400 degrees.
• Add the quinoa and ½ cup water to a small pot. Cover, bring to a low rolling boil, reduce heat and simmer until the water is absorbed.  Quinoa will be al dente.
• Remove the cores from the apples using a paring knife and a spoon. Make sure not to core all the way through, keeping the bottom intact on the apple.
• Add the pecans, cranberries, maple syrup, coconut oil, pumpkin pie spice, ginger, nutmeg, and salt to the quinoa and stir to combine. Zest ½ of the lemon into the mixture.
• Spoon ¼ cup of the quinoa filling into each apple.
• Fill the bottom of a 9×9 inch baking dish with the apple cider and the juice from the lemon.
• Place the apples in the dish, cover with foil and bake for 30 minutes. Remove the foil and bake 15-20 minutes longer until apples soften and start to crack.
• Let rest 10 minutes before serving. Recommend to serve with Greek Yogurt or a scoop of gelato.