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.
- 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
- 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.