Creamy Quinoa Apple Crunch

Alright, everyone. The Philly judges have spoken, and this Baking Beauty is not going to the finals in Toronto. 🙁 I do feel that they made an error, because I not only make AMAZING food using the cream cheese, but I also do it gluten-free. Which, in my books, is rockin’ it! But, so it goes. One door has been closed, now I need to figure out which window is open. 🙂 Thank you guys all so much for the encouragement along the way, and the emails and comments on Facebook, I really appreciate it. I’ve still got more dessert recipes to post though, so here it goes.

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Creamy Quinoa Apple Crunch

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This is a light, healthy dessert that can be ready to serve in about 25 minutes. The best part is, this dish could actually be eaten for breakfast without feeling guilty!

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Ingredients

• 1 cup quinoa (rinsed & drained if not pre-rinsed)
• 2 cup apple juice
• 1/2 teaspoon ground cinnamon
• 1 pinch of nutmeg
• 1 small apple, chopped
• 1/4 cup pecans, chopped
• 1/2 tablespoon lemon zest
• 2 ounces spreadable cream cheese, softened
• 2 tablespoons maple syrup

Instructions

In a medium size saucepan, combine the quinoa, apple juice, cinnamon and nutmeg.

Over a medium-high heat, bring to a boil. Once boiling, turn the heat down to low, and place the lid on. Cook for 15-20 minutes, or until the liquid is absorbed.

When the quinoa has cooked for about 10 minutes, add the chopped apple to the pot, and give it a quick stir. Put the lid on until the quinoa is finished cooking.

Transfer quinoa mixture to a large mixing bowl. Stir in the cream cheese, 3 Tbsp. of the pecans, lemon zest and maple syrup.

Divide quinoa mixture between 4 serving bowls, and top with a scoop of vanilla ice cream, chopped pecans, and caramel sauce. Serve hot.

Leftovers can be eaten cold the next morning for breakfast as well.

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