My recipe in So Delicious' SO Much to Love Giveaway!

Remember a couple of posts back, when I was hinting at some recipes that would "soon be on the radar"?¹
Well, I'm lifting the veil of secrecy :-)

I was thrilled to be invited to participate in So Delicious' SO Much to Love Recipe Contest/Giveaway.
Over the next four weeks, So Delicious Dairy Free will be featuring a variety of recipes to vote on for a chance to win fun prizes.

Apple Cinnamon Quinoa Breakfast Bake

This first week’s contest theme is BREAKFAST. I'm more of a mix-n-go (raw protein powder, chia seeds, Green Superfood) sort, but the contest inspired me to create a hot breakfast: Apple Cinnamon Quinoa Breakfast Bake. It's the perfect weekend breakfast. No need to be tied to the stove; just toss together a few ingredients, and go hang out with your loved ones.

I could use your help though, my lovely readers, as the winner is determined by reader votes
So... please vote for my recipe in this week’s So Delicious® Dairy Free SO Much to Love Giveaway!  You’ll be entered to win daily prizes just for voting, and if my recipe gets the most votes, you’ll be entered to win a great weekly prize!  

[Voting for this recipe has ended. Thank you for all the support!!]

Want to hear the even sweeter news?? Well, each time you vote, you’re entered to win the daily prize. At the end of the week, if your favorite recipe gets the most votes, you’re in the running for a weekly prize. Every time you vote, you are also entered to win the grand prize: A weekend for two at the Red Mountain Resort in Utah.

Voting for this week begins at 9 a.m. PST on Monday, May 7 and runs through 11:59 p.m. on Sunday, May 13


Here's the recipe, if you'd like to try it out :-)

Apple Cinnamon Quinoa Breakfast Bake
(serves 2-4)

• 1 1/2 Cups (160g) Fuji or Granny Smith Apples - cored and chopped (peeled or unpeeled, depending on preference)
• 1 Cup (160g) Uncooked Quinoa
• 1/3 Cup (60g) Raisins
• 2 1/2 Cups So Delicious^® Almond Plus Milk (OR So Delicious^® Coconut Milk Beverage)
  
• 1/2 Tbsp (7g) Coconut Oil
• 2 tsp Ground Cinnamon
• Pinch of Nutmeg
• 1/8 tsp Sea Salt
• 2-3 (20g) Pitted Dates (optional, for sweetening/add'l sweetening of the almond milk)

For the Topping:

• Maple Cinnamon Pumpkin Seeds (see below)
• So Delicious Vanilla Cultured Coconut Milk or Vanilla Greek-Style Cultured Coconut Milk
  

Oven 375F/190C

Rinse the quinoa a couple of times, and drain well.

The sweetened Almond Plus milk provided enough sweetness to the dish. However, if you prefer a bit more sweetness or are using the Unsweetened Almond Plus, blend the dates with one cup of the Almond Plus in a blender until well-combined; add to the recipe as usual.

Combine all the ingredients in a 2qt casserole dish or oven-proof bowl. Cover with foil and bake on the center rack for 45-50 minutes, or until the quinoa is tender and most of the Almond Milk has been absorbed.

Serve warm into bowls, and garnish with a dollop of So Delicious Vanilla Cultured Coconut Milk and a generous sprinkle of Maple Cinnamon Pumpkin Seeds.

Maple Cinnamon Pumpkin Seeds

• 3/4 Cup (60g) Raw Pumpkin Seeds (Pepitas)
• 1 Tbsp (20g) Maple Syrup
• 1/3 tsp Ground Cinnamon
• Scant 1/8 tsp Sea Salt

Combine all ingredients so that the pumpkin seeds are evenly coated.
Spread the seeds in a thin layer onto a baking sheet, and bake at 375F for 8-10 minutes - this can be done simultaneously during the last few minutes of the Apple Cinnamon Breakfast Bake.
Allow the seeds to cool for a few minutes, before serving; the maple syrup should have caramelized in the oven, creating a sweet, crunchy coating.

Thanks and SO much LOVE!²


1. It's OK, if you can't remember that far back :-) 
2. See what I did there?