Quinoa and Apple Breakfast Casserole
Plant-based | Gluten-free | Make-ahead | Warming
A warming quinoa and apple breakfast casserole that serves four. Orange- and ginger-infused quinoa takes on an oatmeal-like consistency when layered between tender apple slices and baked until all flavors meld together. Dates add natural sweetness, while almond butter forms the base of a sweet cherry sauce.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Sweet cherries, pitted and chopped | ¾ cup | Fresh or frozen |
| Walnuts, chopped | ½ cup | |
| Cooked quinoa | 1½ cups | |
| Dates, pitted and chopped | 1½ cups | Divided |
| Orange juice | 1 cup | Divided |
| Orange zest | 1 tbsp | Divided |
| Fresh ginger, grated | 2 tsp | |
| Ground cinnamon | 1 tsp | |
| Sea salt | ¼ tsp | |
| Avocado oil | 1 tbsp | Optional |
| Gala or Fuji apples | 4 | Cored and very thinly sliced |
| Almond or sesame butter | 2 tbsp | |
| Sesame seeds | 1 tbsp | For garnish |
Method
Section titled “Method”-
Reserve garnishes: Set aside ¼ cup cherries and 2 tbsp walnuts. Store in refrigerator.
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Mix quinoa layer: In bowl, stir together ¼ cup remaining cherries, remaining walnuts, quinoa, ¾ cup dates, ½ cup orange juice, 1½ tsp zest, ginger, cinnamon, and salt. Add oil if using.
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Layer: Arrange half the apple slices in overlapping pattern in 2-quart baking dish. Spread quinoa mixture over apples. Layer remaining apples on top.
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Cover and chill: Cover apple surface with plastic wrap (to prevent browning). Refrigerate up to 2 days.
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Make cherry sauce: In blender, combine remaining ¾ cup dates, ¼ cup cherries, ½ cup orange juice, 1½ tsp zest, almond butter, and ½ cup water. Blend until smooth. Chill until ready to bake.
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Bake: Preheat oven to 375°F. Remove plastic wrap and cover dish with foil. Bake 35-40 minutes until heated through and apples soften. Let stand covered 5 minutes.
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Serve: Drizzle with cherry sauce and sprinkle with reserved cherries, walnuts, and sesame seeds.
Make ahead: Assemble casserole and make sauce up to 2 days ahead
Sesame butter: Different from tahini—it’s thicker and made from unhulled seeds
Serving: Serve warm for best texture
Storage
Section titled “Storage”- Refrigerate: Unbaked casserole up to 2 days
- Freeze: Baked casserole up to 1 month
- Reheat: Cover with foil, bake at 350°F until warmed through
Nutrition (per serving, 6 servings)
Section titled “Nutrition (per serving, 6 servings)”- Calories: ~356
- Protein: 5g
- Carbs: 63g
- Fiber: 8g
- Fat: 11g
Adapted from: Darshana Thacker / Forks Over Knives
Prep: 30 min | Cook: 40 min | Serves: 6