Move Over Oatmeal
Breakfast Quinoa - shown here with diced apples and a dollop of Greek yogurt
Introducing Quinoa Breakfast Bake
Quinoa is not just a healthy and delicious savory side dish. Did you know that you can make a fiber- and protein-fueled breakfast bake using quinoa? I started making this recipe a year ago, and I’m hooked. First, it’s such an easy make-ahead breakfast. I use a 9 ×13 inch glass Pyrex baking dish, which gives me six equal portions. And each serving delivers 19 grams of protein and 7 grams of fiber. Pair that with a cup of berries and scrambled egg whites, or a huge dollop of Greek yogurt, and you’ve got at least 25 grams of protein and 10 grams of fiber. Now that’s what I call starting your day out right!
Here’s what you’ll need to make this dish.
Ingredients
1 cup uncooked quinoa, rinsed
2 cups mixed berries*
2 eggs
1 ½ cups Greek non-fat yogurt
1 ½ cups almond milk or milk of choice
2 tbsp maple syrup (I use Lakanto with monkfruit)
2 tsp vanilla extract
3 scoops vanilla protein powder (I use Orgain pea protein)
2 tbsp chia seeds
2 tbsp ground flax seeds
3 tbsp chopped walnuts
Use any combination of fresh or frozen fruit. It’s also delicious with summer peaches or nectarines and blueberries. In the fall, I add cinnamon and diced apples or pears. Whatever suits your liking as long as it’s two cups worth.
Directions
Preheat your oven to 350 degrees. Prepare a 9x6 Pyrex baking dish (or a 9x9 square brownie pan) by spraying it with oil.
Measure out 2 cups of mixed berries and place in your greased baking dish. Add the rinsed quinoa and set the dish aside while you mix the rest of your ingredients.
In a medium bowl, add the eggs, yogurt, milk, maple syrup, vanilla, protein powder, chia seeds, and flaxseed meal. Use a wire whisk to mix well until fully combined.
Pour the liquid ingredients over the quinoa and fruit. Mix gently to make sure the quinoa doesn’t stick to the bottom of the dish.
Bake in the oven for 45 - 50 minutes or until firm but with a slight wiggle in the center. You don’t want it too runny—just a little shake. Serve while warm or let cool and slice into equal portions. Keeps in the fridge for one week. Wrap into individual portions and store in the freezer. Use within two months.
Enjoy!
