Guys, Valentine’s Day is the best. You get cards, you think about the loves of your life (whoever or whatever they may be) and you eat lots of sweets. ALL THE SWEETS. Until it’s February 19th and you realize your blood sugar hasn’t been stable in almost a week. Like mom always said, breakfast is the most important meal of the day. I am often guilty of allowing breakfast to become “pre-dessert ” with something delicious, like a doughnut or a scone. Normally, a little bit of sugar in the morning is the best thing ever… but not when you’re on a post-valentines-day sugar roller coaster. Thus, I give you: The Quinoa Bake.
The love of my life (The Boyfriend) and I discussed this magical grain this weekend. We’re nerdy like that. Somewhere between the magical mountains of Big Bear, our House of Cards marathon, and our awesome 7 mile run (what?!) we actually talked about quinoa. Once my blood sugar stabilizes, I’ll dive into the fantastical-ness that was his surprise weekend getaway in a post for you all… spoiler: it was awesome and we might go again this summer.
Apparently, quinoa is the grain-darling amongst health nuts. It is low in sugar, high in protein, and decently low calorie. It’s magical… and surprisingly delicious. When added to a meal as essential as breakfast, Quinoa saves the day. I like this particular recipe because it still tastes sweet, but the sugar comes from fruit and dairy (or almond milk, if you prefer.) This breakfast is ridiculously easy. I make it early Monday morning and eat it all week.
I adapted this Quinoa Breakfast Bake recipe from Katie at the Kitchen Door a week ago and have already made this bake twice. Don’t love berries? Add apples! Forgot to get eggs? Throw in some greek yogurt! It’s so easy, and so, so good for you. Did I mention that it’s Amanda-Friendly?
E’s QUINOA BREAKFAST BAKE
Makes 5-6 breakfast servings
1 cup uncooked quinoa (I like the Trader Joe’s White Quinoa)
2 teaspoon cinnamon
1 teaspoon of mixed pie spice (apple, pumpkin… take your pick)
2 cups skim milk or Almond milk ( I like Calafia Farms Vanilla Almond Milk)
1/4 cup maple syrup
1 1/2 cups frozen berries (Mixed, or add your favorites)
1 banana, sliced
1/2 cup coarsely chopped nuts and 1 generous tsp of vanilla extract , coconut oil for greasing
- Preheat the oven to 350 degrees. Lightly grease an 9X11 baking pan and set aside.
- In a medium bowl, stir together uncooked quinoa and cinnamon spice mix to coat quinoa with spices. Pour quinoa over bottom of prepared pan.
- In the same bowl used for the quinoa, beat the eggs until fully mixed. Whisk in the milk and maple syrup and optional vanilla, and beat to combine.
- Scatter the berries, banana, and optional nuts evenly on top of the quinoa.
- Pour the egg and milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit.
- Bake for 1 hour, or until casserole is mostly set with only a small amount of liquid left. Serve warm with a splash of milk or almond milk. Refrigerate leftovers and enjoy all week!
See? So Easy! Bake it all together and get a delicious, low sugar breakfast for the whole week. Quinoa makes a great, protein-rich substitute for oatmeal. Adding fruit and egg gives the grain staying power to keep you full until lunch. Mix it up, throw in your favorite ingredients, and ENJOY!