APPLES ’N’ QUINOA BOWL À LA MODE

SERVES: 3 TO 4

TIME: 30 MINUTES, NOT INCLUDING MAKING THE QUINOA

For fans of grain-based puddings and apple pie, you’ll love this soothing, spicy pudding-like treat for breakfast! Use both dried and fresh apples for a maximum punch of tart-sweet flavor in this creamy quinoa bowl. On cool fall mornings, try warming the quinoa right before spooning on the vanilla cashew crème.

APPLE QUINOA

2 cups cooked white quinoa

1½ cups unsweetened vanilla almond milk

2 tablespoons pure maple syrup

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon salt

1 cup raisins (dark or golden)

1 cup chopped dried apples

VANILLA CASHEW CRÈME

½ cup unroasted cashews

⅓ cup hot water

2 tablespoons pure maple syrup

2 teaspoons freshly squeezed lemon juice

1 teaspoon vanilla extract

Pinch of salt

GARNISH

1 red or green apple, cored, seeded, and diced

Ground cinnamon, for sprinkling

1 Combine the apple quinoa ingredients in a large mixing bowl. Pack the quinoa into a glass container or individual wide-mouth glass jars, cover tightly, and chill for at least 30 minutes.

2 While the apple quinoa is chilling, make the vanilla crème. Soak the cashews in the hot water for 20 minutes, don’t drain, and blend with the remaining crème ingredients in a blender until very smooth. Cover and chill for 10 minutes.

3 Stir and spoon the quinoa into serving bowls (if not serving in individual jars). Drizzle with vanilla crème and garnish with diced apple and a sprinkle of cinnamon. Serve with any remaining vanilla crème.