Breakfast Quinoa with Apple Compote

Source : Forks Over Knives The Cookbook

Serves 4

For the Quinoa :

1 1/2 cups quinoa, rinsed and drained

1 cinnamon stick

salt to taste

For the Apple Compote :

1/2 cup date molasses

1 cup dates, pitted and chopped

4 Granny Smith apples, peeled, cored, and diced

1 teaspoon ground cinnamon

pinch ground nutmeg

zest and juice of 1 lemon

To Make the Quinoa : 

  1. Bring 3 cups of water to a boil over high heat. Add the quinoa, cinnamon stick, and salt. Cover the pot, bring the mixture back to a boil, reduce the heat to medium, and cook for 20 minutes, or until the quinoa is tender. Remove the cinnamon stick before serving.

To make the Apple Compote :

2.   Place the date molasses in a small saucepan and bring it o a boil over medium heat. Add the dates, apples, cinnamon, nutmeg and lemon zest and juice and cook for 15 minutes, or until the apples are tender and start to break down.

3.  To serve, divide the quinoa among 4 individual bowls and top with the apple compote.


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