Baked Apples Stuffed with Quinoa

Baked Apples with Quinoa
Sequins at Breakfast Laura Mueseler
  • Yield: 6 servings


3 apples, cut in half
1/4 lemon
1cup full fat coconut milk, refrigerated over night with coconut cream scraped off the top
1/2cup quinoa
1/3cup dried cranberries
1/3cup dried coconut flakes
1/3cup hazelnuts, chopped


  1. Pre-heat oven to 380F. While it’s heating cut out the core of each apple slice leaving a golf ball sized hole. Squeeze lemon over each apple.
  2. Bake apples for 45 minutes or until soft and golden.
  3. While the apples are cooking, prepare quinoa. Scoop off the cream from your coconut milk and place in a mixing bowl. Use remaining 1 cup of coconut milk to cook the quinoa.
  4. Bring quinoa to a boil, add a pinch of salt, reduce to a simmer, cover and cook for 12-15 minutes or until all liquid is gone. Add cranberries, coconut flakes and hazelnuts.
  5. Spoon mixture into the center of each cooked apple and top with coconut cream.
  6. Coconut Cream: mix on high until fluffy. Add 1 teaspoon of sugar if you’d like to sweeten it up.

Recipe courtesy of Laura Mueseler from Sequins at Breakfast. Laura’s blog is a creative outlet to share posts on fashion, food and decor.