Apple Quinoa Bowl with Cinnamon Ricotta

Who is ready for a hot and healthy breakfast?  I'm sure many of you are since in some parts of the United States there is already snow!!  I can't imagine it since it continues to be 89 degrees for the high in Orlando, Florida.  I'm not complaining too much, but I would like it to finally cool off for more than just 24 hours!

I really love this recipe.  It is fun to make and is such a nice fall breakfast.  And if that isn't enough, I'm going to give you a recipe to make your own ricotta cheese!  That way you will not have to spend $9 for a container of non-dairy ricotta cheese at your local grocery!  Plan ahead because the almond ricotta requires 3 hours of soaking time, and it tastes best if you leave it for 8 hours in the refrigerator before using.  I just made it after dinner one night, and used it for breakfast in the morning!

Apple Quinoa Bowl with Cinnamon Ricotta (adapted from Cooking Light)

Ingredients:

• 2 teaspoons unsalted butter
• 10 ounces chopped Granny Smith apples (from 2 medium apples)
• 1/4 teaspoon Kosher salt
• 1 teaspoons honey (or you can use 1 teaspoon Truvia Nectar)
• 1 cup part-skim ricotta cheese (see below for my recipe for almond ricotta or you could use plain, unsweetened non-dairy yogurt)
• 1/4 teaspoon ground cinnamon
• 2-2/3 cups quinoa
• 1/4 cup chopped toasted hazelnuts (I used sliced almonds, since the ricotta is made from almonds.)

Directions:

• Heat butter in a large nonstick skillet over medium-high heat.  Add apples and salt; cook, stirring occasionally, until apples begin to soften, 8 to 10 minutes.  Add honey, and cook, stirring constantly, until apples are tender, 1 to 2 more minutes.  Remove skillet from heat.
• Stir together ricotta and cinnamon in a small bowl.
• Divide quinoa evenly among 4 bowls.  Top each serving with 1/4 cup ricotta mixture and 1/2 cup apples.  Top evenly with hazelnuts.

Almond Ricotta  from Yup...it's vegan!

Ingredients:

• 2 cups raw whole almonds
• 1/4 cup plain, unsweetened non-dairy yogurt
• 1 teaspoon salt (or to taste)
• 1/4 cup filtered water (plus more if needed.)

Directions:

• Soak the almonds in hot water for a few hours to loosen the skins.  The skins should then peel easily off of the almonds.  (I bought skinless whole almonds, but I still soaked them two hours.)
• Soak the skinned almonds again in hot water for an hour or more to soften.  (I did this.)
• Add the almonds to a food processor along with the yogurt, salt, and water.  Blend at a low speed until the almonds are finely crumbled and the other ingredients are well-incorporated.  Add more water and blend as needed to reach the desired consistency.
• Adjust salt.

Such a great breakfast!

Isn't it pretty?  This recipe is great if you have leftover quinoa from the night before, which I did!  The apples are so delicious this time of year, too.  You could always put this recipe over oatmeal instead of quinoa  As for the ricotta cheese, well, just remember to do it the night before, and you are good to go.  The recipe makes 2 cups of ricotta and will keep in the refrigerator for a week.  It goes great on pizza, lasagna, virtually anywhere you would use ricotta cheese!  Also, the original recipe notes that you can add a dash of liquid smoke for "smoked" almond ricotta, dried oregano or other Italian herbs, ground pepper; and 2-3 tablespoons of olive oil to create a richer texture.  I think you will be seeing me use this ricotta in upcoming recipes!  Enjoy!!