Make this bowl with a batch of our Perfect Quinoa. It captures the essence of a warm slice of apple pie but won’t send you into midmorning nap mode. Feel free to swap the ricotta for Greek yogurt, if desired.
2 teaspoons unsalted butter
10 ounces chopped Granny Smith apples (from 2 medium apples)
Heat butter in a large nonstick skillet over medium-high. Add apples and salt; cook, stirring occasionally, until apples begin to soften, 8 to 10 minutes. Add honey, and cook, stirring constantly, until apples are tender, 1 to 2 more minutes. Remove skillet from heat.
Stir together ricotta and cinnamon in a small bowl.
Divide quinoa evenly among 4 bowls. Top each serving with 1/4 cup ricotta mixture and 1/2 cup apples. Top evenly with hazelnuts.
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