Meatless Monday: Cinnamon Quinoa Breakfast Bake
It’s Monday, which means it is Meatless Monday recipe time. This week, I made a super easy breakfast featuring quinoa. I had tons of leftover quinoa and no idea what to do with it. I didn’t want to do the usual throw-it-in-a-stirfry routine, but I was kind of stumped. I knew I wanted something sweet so I threw a few things together, and this was the result.
I wasn’t sure how it would turn out but to my surprise, it was amazing! The taste reminds me of French toast but it has the slight crunch of quinoa. You can make these with or without the maple syrup, depending on your sweet tooth. I personally like them without the maple syrup and a generous dollop of Sarah's cinnamon honey peanut butter instead. They’re a great pre-workout snack with around 145 calories, 7g of protein, 3g of fiber, and 21g of carbs per square (without the maple syrup added). ***EDIT: I calculated the initial nutrition content via caloriecounter however, when I calculated using livestrong, I got a completely different profile of 74 calories, 9 carbs, 1.5 fiber, and 4g protein without the syrup. I'm guessing the livestrong is more accurate but calculate using whatever you make it with :)
I've got another busy week on deck including a fun photoshoot, more recipe development, and some other fun things I will share later. Time to get a large cup of coffee and get going!
Cinnamon Quinoa Breakfast Bake
Yields: 12 squares
2 ½ cups cooked quinoa, cooled
4 eggs, beaten
1/3 cup vanilla soy milk
1 tsp. vanilla extract
1 Tbsp. cinnamon
1/3 cup maple syrup (note: you can leave this out, it just won’t be very sweet)
1. Preheat oven to 375F and place quinoa in a large mixing bowl. Line an 8x8 baking pan with lightly greased parchment.
2. In a small bowl, whisk together eggs, soy milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup, if using and whisk.
3. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into baking dish and spread around to ensure that it’s even.
4. Bake for 20-25 minutes until set and golden.
5. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.
6. Cool completely and cut into squares. Serve with a dollop of nut butter.