Cooking for family and friends this holiday season? This baked quinoa is easy, delicious, healthy and free of the top 8 allergens!
2 cups quinoa, rinsed and drained
4 cups almond or soy milk
4 granny smith apples, peeled and diced
1/4 cup maple syrup (or more, depending on how sweet you like it, and whether the milk is sweetened or not)
2 t. cinnamon
2 t. pumpkin pie spice (or your favorite combination of fall spices)
2 t. vanilla extract
1 t. salt
Combine all ingredients in a mini slow cooker or saucepan. For slow cooker, cook on high for 3-4 hours, or until quinoa is very tender. For saucepan, cook on medium for 3-4 hours. Serve immediately; store leftovers in the refrigerator. To reheat, add a little more soy or almond milk and microwave or heat in a saucepan until warm. Sprinkle with cinnamon, walnuts, raisins and/or cranberries and enjoy.