Baked Apples with Spiced Sprouted Quinoa

  • Prep Time:
    40 minutes

  • Cook Time:
    45 minutes

  • Yield:
    4 servings


  • 4 large baking apples
  • 1 cup cooked truRoots® Organic Sprouted Quinoa
  • 1/3 cup dried fruit, such as cranberries, blueberries, raisins and cherries
  • 1/4 cup chopped pecans
  • 2 tablespoons brown cane sugar
  • 2 teaspoons Santa Cruz Organic® Pure Lemon Juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 cups Santa Cruz Organic® Apple Juice divided
  • 1 1/2 tablespoons corn starch
  • Vanilla frozen yogurt


  1. HEAT oven to 350°F. Hollow out apples to make thin shell, leaving bottom intact. Place apple shells in 8-inch baking pan. Chop 3/4 cup of remaining apple.
  2. COMBINE chopped apple, quinoa, dried fruit, pecans, sugar, lemon juice, cinnamon and nutmeg in medium bowl. Divide quinoa mixture into apple shells. Pour 1 cup apple juice into baking dish. Cover tightly with foil. Bake 30 minutes. Uncover; bake an additional 10 minutes or until fork tender.
  3. WHISK corn starch and remaining 1/4 cup apple juice in small saucepan. Place baked apples in serving bowls. Pour pan juices into saucepan. Bring to a boil over medium heat, stirring constantly. Cook 1 minute. Serve apples with frozen yogurt. Top with sauce.
  4. To Make Sprouted Quinoa: Follow package instructions using 2/3 cup water and 1/3 cup sprouted quinoa. Add 1/4 teaspoon salt, if desired.

Nutritional Information

Serving Size: 1 apple, 1/4 of recipe
Calories Per Serving: 380
Total Fat Grams: 8g
Calories From Fat Grams: 70
Saturated Fat Grams: 1.5g
Saturated Fat Grams Percent Daily Value: 8%
Cholesterol: 5mg
Cholesterol Percent Daily Value: 2%
Sodium: 35mg
Sodium Percent Daily Value: 2%
Carbohydrates: 79g
Carbohydrates Percent Daily Value: 26%
Dietary Fiber: 8g
Dietary Fiber Percent Daily Value: 31%
Sugars: 54g
Protein: 4g
Vitamin A Percent Daily Value: 2%
Calcium Percent Daily Value: 8%
Vitamin C Percent Daily Value: 25%
Iron Percent Daily Value: 8%

*Percent Daily Values are based on a 2,000 calorie diet.

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