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Le Chaudron recipe
Bowl quinoa pomme amande
Breakfast quinoa bowl with apple and almonds
⏱ 25 minServes 2Easy290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
100 g (3½ oz)quinoa
300 ml (1¼ cups)almond milk
1apple- 20 gsliced almonds
1 tspcinnamon
1 tbsphoney
1 tspvanilla
- 100 g (3½ oz) quinoa
- 300 ml (1¼ cups) almond milk
- 1 apple
- 20 g sliced almonds
- 1 tsp cinnamon
- 1 tbsp honey
- 1 tsp vanilla
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the quinoa well in a fine sieve under cold water (at least 3 times) to remove its bitter coating.
- Put the quinoa and almond milk in a medium saucepan and bring to a simmer, uncovered.
- Lower the heat, add the vanilla and cinnamon, cover and cook for 15 minutes without lifting the lid.
- The grains should be tender with the little white germ showing. Take off the heat and rest, covered, for 5 minutes.
- Meanwhile, toast the sliced almonds in a dry skillet for 2 minutes, stirring.
- Wash and core the apple and grate it coarsely, skin on.
- Fluff the quinoa with a fork and divide between 2 bowls.
- Top with the grated apple and toasted almonds, drizzle with honey and serve warm.
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