We know, we know – we haven’t done one of our own recipes in a while. Truth be told, we have been filming and making things behind the scenes – it’s just been a case of life getting away from us. R has been working on several projects, including heading up London Runway as Chief Editor, while J recently changed jobs after coming back from a trip to Australia. Then this was all followed up by lots of events and some sponsored/gifted posts, which you’ve been seeing lately.
So, we’ve been busy – which means there’s nothing better than something tasty and soothing to get us relaxed again. For us, that always means something to satisfy our sweet tooth (teeth?).
This cinnamon apple quinoa bowl is a really good option, and it’s definitely not for those who don’t like sweet things. The flavours are inspired by a snickerdoodle dessert, and you will find the quinoa a surprisingly fitting addition. It ends up tasting a bit more like porridge, and it’s utterly delicious.
We probably wouldn’t recommend this for breakfast – unless you want a sugar crash before lunch. But it’s definitely a great late-night treat, something you can even have with a warm glass of mylk if you’re partial to childhood delights.
Watch the video to see how we made it – and remember to scroll down for the recipe!
- 350 ml coconut milk
- 75 ml agave nectar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 pods cardamom
- 1/2 tsp all spice
- 200 g quinoa
- 2 Granny Smith apples
- 3 tbsp maple syrup
Put the coconut milk, agave nectar, 1 tsp cinnamon, nutmeg, cardamom pods, and all spice into a bowl. Whisk everything together.
Put the mixture into a saucepan over medium heat to bring it to the boil.
When the mixture is simmering, add the quinoa and stir regularly.
Meanwhile, slice the apples up and place them into a frying pan with the rest of the cinnamon and the maple syrup for around 15 minutes, until they are soft and sticky - be sure to flip them from time to time.
After around 20 minutes, the quinoa should be dry. Remove from the heat.
Remove the cardamom pods and discard.
Serve the quinoa divided between two bowls, and top with the apple slices.