Quinoa and Brown Rice Baked Apples


quinoa and brown rice baked apples

Baked apples have always been a fun way to eat dessert. Each eater has her own contained serving filled with warm, oozing deliciousness. Why, I wondered, can’t we do the same with dinner? There are a few recipes out there, mostly stuffing an apple shell with onions and sausage and sage. But I was in search of something a little different. I couldn’t have been more surprised when my kids willingly came along on this journey, gobbling up their quinoa and saying things like: “You mean, tonight’s dinner is stuffed into something I actually want to eat?” The apple pairs nicely with the rice and quinoa, a mixture that will transport your taste buds straight to Thanksgiving stuffing. So, don’t let the lack of meat scare you. This recipe is one you’ll make again and again.

Makes 4-6 main meal servings


  • 6-8 small apples (4 to 6 ounces each)
  • 1 Tbsp. extra virgin olive oil
  • 2/3 cup diced onion
  • 1/2 cup walnuts, diced
  • 1 Tbsp. fresh rosemary
  • 1 Tbsp. fresh oregano
  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup apple juice, cider or broth


  1. Preheat oven to 375°F. Slice the top off each apple and cut a thin slice off the bottom to help it stand straight. Core apples. Continue to scrape away at the inside of the apple with a melon baller or sharp-sided spoon until a shell about 1/3 of an inch remains. Place apple shells in 9×9 baking dish. Set aside apple innards to be used as part of the stuffing.
  2. Heat olive oil in cast iron Dutch oven. Add onion, walnuts and fresh herbs. Saute until onion is soft but not browned. Mix rice, quinoa and 1 cup apple pieces with the onion mixture in Dutch oven. Stir in salt and pepper.
  3. Spoon stuffing into apple shells. Pour apple juice into bottom of baking dish.
  4. Bake uncovered for 30-40 minutes. Serve warm, drizzled with pan juices.

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This recipe was linked at Fiesta Friday #192, which was hosted by  Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook.