I was inspired by this recipe for a breakfast bake and adapted it a bit (thank you Pinterest once again). The quinoa keeps it texture and while unusual for breakfast it is actually good. I know, that sounds so appetizing – hah. But hey, it has taken me a long time to warm up to quinoa and for me to say I liked it means a lot 😉
Baked Cinnamon and Maple Quinoa
- ¾ cup quinoa
- 1½ cups water
- 1 cup liquid egg substitute (or 4 eggs)
- 1/3 cup vanilla almond milk
- 1/3 cup pure maple syrup
- 1 Tbsp ground cinnamon
- 1 tsp pure vanilla extract
- Nut butter or favorite spread for topping
Rinse the quinoa in a fine mesh strainer. Add it and the water to a saucepan, bring to a boil. Cover tightly, turn to low and cook for 20 minutes. Add the quinoa to a large mixing bowl and let cool.
Preheat the oven to 375°. Spray an 8×8″ glass baking dish with cooking spray, line with parchment paper and then spray the paper with it.
Whisk the eggs through vanilla together, add to the quinoa and stir well. Pour into the prepared dish and bake for 20 to 35 minutes, until the center is set (mine took 35). Remove from the pan immediately and place on a cooling rack (using the paper to lift out). Refrigerate after cooling. Cut into 4 portions, heat up in the microwave for about a minute, top with favorite spread, about a Tablespoon or so. Spreading it on gently like frosting ensures you get some in each bite!