Baked apples stuffed with black and pearl quinoa, raisins and walnuts
A twist on the traditional baked apple – the gluten-free black and pearl Quinoa Express from Quinola adds a nutty, crunchy texture and is packed with goodness. Delicious served with a scoop of ice-cream.
½ packet ready-to-eat black and pearl Quinoa Express from Quinola
2 large cooking apples
1 tbsp maple syrup
Squeeze of lemon
½ tsp ground cinnamon
Knob of butter
Preheat oven to 180C. Wash the apples and trim the bottoms so that they stand upright and core to leave a generous cavity. Mix the Quinoa Express with the oats, walnuts, raisins, maple syrup, lemon juice and cinnamon. Toss to combine and stuff the cooking apples with quinoa mixture. Bake for 30 minutes, or until the apples are soft. Serve with a scoop of vanilla ice-cream.