Cider Baked Quinoa


  • 3/4 cup quinoa
  • 1 tablespoon canola or grape seed oil
  • 1 cup plus 2 tablespoons apple cider
  • 4 eggs
  • 1/4 cup milk
  • 1 apple, thinly sliced or diced
  • 1/2 cup raisins
  • 1 tablespoon chia seeds
  • 1 teaspoon pumpkin pie spice (could substitute cinnamon)
  • 1/4 teaspoon kosher or sea salt
  • 1/3 cup chopped pecans or walnuts (optional)
  • Optional toppings: maple syrup, honey, Greek yogurt


  1. Rinse and drain the quinoa. In a saucepan, heat the oil and sauté the quinoa over medium-high heat until dry and slightly toasted, stirring frequently.
  2. Add the cider and bring to a boil. Reduce heat and simmer, uncovered, for about 12 minutes or until all the liquid has been absorbed. (Conversely, you may omit the toasting and simply add the cider and the quinoa to the pan (omitting the oil), bring to a boil, reduce heat, and simmer for about 15 minutes.)
  3. Remove from heat and cool slightly.
  4. In a small bowl, combine the eggs and milk. Add to the quinoa along with the remaining ingredients and stir to fully incorporate.
  5. Spread the mixture into a buttered 9-inch, square pan and bake at 375 degrees for 20 minute or until set in the middle.
  6. If desired, serve with maple syrup or a dollop of Greek yogurt and a drizzle of honey.

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