Organic Cinnamon Quinoa Bake (Gluten Free)

Yummy Breakfast Protein

I was excited when I found this recipe, but wasn't so thrilled with how it turned out the first time. So, of course, I did some tweaking, and now I love it! It has just the right amount of sweetness, and is filling. And the cool part is, once it's made, I have left overs for breakfast for several days that microwaves in seconds and tastes just as good as the first day out of the oven. 

Ingredients:

1 Cup Dry Organic Quinoa

2 Cups of Water

4 Organic Cage Free Eggs 

1/3 Cup Vanilla Almond Milk

1/2 Cup Honey

1 Tsp Organic Vanilla Extract

1 Tbsp Organic Cinnamon

Getting Ready

Spread Quinoa out on a paper towel to check for any irregular looking hard pieces (it's not cool to get a mouthful of those), then rinse (although, honestly, I haven't figured out how to rinse such tiny things without losing half of it, so I just put it in the pan). Put in a medium sized sauce pan ( the quinoa expands greatly) and pour in the two cups of water. Bring to a slight boil and then simmer for 15-20 minutes. While simmering, follow directions 1 & 2 below.

Directions:

1. Preheat oven to 375 F. Line an 8x8 inch baking dish with parchment paper. 
2. In a large bowl, whisk together eggs, almond milk, vanilla, cinnamon, and honey. 
3. Stir in Quinoa. 
4. Pour into parchment lined dish. 
5. Bake 35 to 40 minutes until set and golden. 
6. Allow to cool and cut into squares or however you'd like. 

Makes 9 to 12 bars depending on how you cut 

Some variations ~

You can use Organic Maple Syrup instead of Honey. I added in some Organic Coconut Flakes and Toasted Chopped Almonds once and it provided some crunch. The original post had some suggestions for topping it with various nut butters, or adding oats. 

I like the above recipe so much now, I don't even want to add anything to it, but let me know of your ideas to spice it up in other ways.