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Blueberry & Apple Baked Quinoa

An easy cholesterol-free vegan berry breakfast bake with no added sugars. Quinoa adds plant protein and amino acids. The apples and berries add natural sweetness and lots of dietary fibre to create a deliciously easy oven-baked dish for breakfast, lunch or dessert.


The dish is an excellent weekly meal prep meal; warmed up enjoyed cold or at room temp; it travels well as a breakfast on the go or packed lunch; add fresh fruit, nuts or yoghurt as you eat it.

  • Serves4
  • Cooks in 35 -40 mins
  • Prep time 5 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • 100% Sugar & Sweetener Free
  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Cholesterol Free
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.


✓ adds to shopping list

  • 1 cup quinoa - rinse well
  • 1 apple - grated
  • 2 tbsp ground flax*
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 2 cups blueberries - frozen
  • 2 cups water - boiling


Blueberry & Apple Baked Quinoa


PREHEAT oven 375 F | 190 C   Ovenproof baking dish 8-10 cup capacity – with a lid or use a sheet pan.*


GRATE apple directly into baking dish. STIR in quinoa that you have rinsed well in a colander under running warm water.


ADD blueberries + cinnamon, flax and vanilla. MIX really well together using a fork, then spread out evenly.


GENTLY pour boiling water over the quinoa dish. COVER and place in a pre-heated oven. I used a 1/4 sheet pan to cover my dish as it’s more sustainable than tin foil.  


BAKE 30-40 mins until quinoa is soft-cooked and the water is absorbed.


SERVE hot or warm, room temp or cold. 


REHEAT portions in a saucepan on the stovetop; add ¼ cup water— the whole dish in the oven covered.


STORE in the fridge covered.


Serving Ideas
add a drizzle of maple syrup if you need the sweetness
plain yoghurt, creme fraiche, labne or kefir
peeled and diced orange, apple, banana, pear
fresh berries, nuts, seeds, dried fruits

TO-GO – layer in a mason jar, creating a parfait with fruits, seeds, etc. If you are travelling and do not have a fridge, skip the yoghurt.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

*COVERING your dish – most of my baking dishes do not have lids, so I use a 1/4 sheet pan as a lid instead of tin foil which is neither sustainable nor biodegradable.


SWAP BLUEBERRIES – I use frozen – for raspberries or a mixture of blueberries, raspberries & blackberries.


SWAP 1/2 the WATER for milk dairy or plant-based milk; or orange juice, apple cider, or juice from Cider Poached Pears.


SWAP APPLE for 1/2 cup apple sauce or grate a pear or asian pear.


SWAP FLAX – swap ground flax seeds for chia seeds or our Super Seed Mix.


ADD dried fruits like raisins, currants, cranberries, sliced dates, apricots or prunes if you like.

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