Got Soft Apples? Make Apple-Maple Walnut Breakfast Quinoa

by Susan Russo
Print Email

ImageIs there anything more disappointing in October than biting into what you think will be a crisp, snappy apple only to have your teeth sink into mushy flesh? What do you do? Continue to eat it not to be wasteful, or toss it aside for something else?

Neither. Don't eat something you don't enjoy. You'll only be unsatisfied and crave something more. If you can, don't toss it either. Use it in something where the texture of the apple isn't critical, like applesauce. Or add it diced and cooked to oatmeal, quinoa, or barley for a delicious hot breakfast.

This Apple-Maple Walnut Breakfast Quinoa is a protein-rich, filling breakfast alternative to oatmeal. Plus, when you bake the apples on the stovetop, the scent of freshly baked apple pie will float in the air. How can a day not be good when you start it off with warm, soothing, spiced apples?

Seeing as I bought six apples from the same farmer, I've likely got five more softies in my fridge. I don't feel like having quinoa for breakfast tomorrow, so I'll be saying hello to homemade applesauce later today.

Apple-Maple Walnut Breakfast Quinoa
Makes 2 servings

1/2 cup dry quinoa
1 cup water
2 teaspoons butter
1 medium apple of your choice, diced with skins on
1- 1 1/2 tablespoons chopped walnuts
1/8 teaspoon apple pie spice
a pinch of salt
1 tablespoon pure maple syrup

1. In a small, heavy bottomed sauce pan, bring water and quinoa to a boil for 2 minutes. Lower to a simmer and cover for about 15 minutes, or until the quinoa has absorbed the water, puffs up, and turns translucent. If the water has evaporated before the quinoa is cooked, just add a bit more water. Quinoa should maintain a slight crunch when cooked.

2. In a small skillet over medium heat, melt butter. Add apples and cook 2 minutes, or until softened and lightly browned. Add walnuts, apple pie spice, and salt. Cook 1 minute more. Add to quinoa and stir.

3. Divide quinoa into two bowls, and drizzle with maple syrup. Serve hot.

 

Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of two upcoming books that will be published in the fall of 2010.   

 

Comments   

0 #1 KansasReader 2010-11-06 14:20
you can make applesauce w/soft apples, too.
and we love oatmeal w/soft apples. we haven't been brave enough to try quinoa cereal yet, but you've inspired us. How do you think it would taste with pecans and pears?
Quote

Add comment


Security code
Refresh

Restaurant News

What's Cooking in New Orleans
Southern States
by David Latt

img 2790Mention New Orleans and anyone who's been says, "The food's so great. And the music. If you go, you'll love it."

With so few days in town, I asked for suggestions on Facebook and Twitter, read...

Read more...
Alabama Hills in Lone Pine, Oh my…
Southern California
by Amy Ephron

Alabama Hills Cafe EntryWe were on our way back from Death Valley where the only thing on the side of the road is an occasional purple flower, a bit of brush, a lone cactus or two… My husband suggested that we take a...

Read more...
Savage's Sugar Cookies
Southern States
by Seale Ballenger

savagecookie.jpgWhen I was a kid growing up in Birmingham, Alabama, my favorite food in the whole wide world were sugar cookies from Savage's Bakery in Homewood. Made fresh daily, from before I could even walk, I...

Read more...
An Artful Dinner at The Modern in NYC
New York
by David Latt

momatartareWorking on an article for Bespoke Magazine about multi-course upscale dining, I interviewed Chef Gabriel Kreuther at MoMA's The Modern.

We talked on the phone for half an hour during which time he...

Read more...