For the Quinoa
1/2 cup uncooked, rinsed and drained quinoa
1 cup of water
A dash of salt
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
2 TBSP maple syrup
2 TBSP unsweetened vanilla almond milk
For the Cinnamon Apples
1 Granny Smith Apple, peeled and diced
1 tsp melted coconut oil
2 tsp maple syrup
1/2 tsp ground cinnamon
For the Yogurt
1/2 cup plain greek yogurt
1 tsp maple syrup
1/2 tsp cinnamon
Chopped toasted pecans and shredded coconut if you wish
In a small sauce pan, bring quinoa, salt and water to a boil
Once you have brought the pan to a boil, cover and reduce heat to a simmer. Cook for 12-15 minutes or until liquid is absorbed. Add cinnamon, ginger, nutmeg, maple syrup and milk. Stir together and remove from heat. Allow to steam, covered, for up to an additional 10 minutes.
Divide quinoa into two bowls.
Add coconut oil to saucepan over medium-high heat. Add apple, maple syrup, cinnamon. Stir until well combined and cook for about 5 minutes, or until apples are warm and tender.
While you are cooking your apples, whisk together yogurt, maple syrup and cinnamon.
Top quinoa bowls with yogurt, apple mixture, pecans and coconut for garnish.
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