Remove the core from the apple and cut it into small diced pieces.
Place cranberries, diced apple, syrup, soy milk and water in a pan and bring to a low boil. Add the oatmeal and spices, cook for five minutes. Add the quinoa flakes and cook for an additional 90 seconds.
Remove from heat and serve up in a bowl topped with panel or brown sugar and pumpkin seeds.
Tips for BEST results and meal prep:My top two recommendations when cooking up quinoa flakes porridge are:
Choose an apple that won’t fall apart in the oatmeal. In particular, apples with a softer or mealy texture such as the Mcintosh or Red delicious apple.
Cook the apple and cranberries with the oats so they soften and naturally sweeten the oatmeal.
Quinoa porridge works great to meal prep ahead and you can store it in the refrigerator to use throughout the week or even freeze it to use in the future.
Simply cook it up in advance and portion it out into containers so you can take it on the go or quickly heat up at home.
To reheat on top of the stove, place it in a pan and add some water or milk and heat over medium low heat. Stir frequently to keep from sticking and also to mix up the porridge and remove any clumps.
To reheat in the microwave, place it in a dish safe for the microwave (no plastic), add some milk or water and heat for one minute. Remove from the microwave, stir and repeat until heated through.