Baked Breakfast Quinoa

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Today we have Morgan from Peaches, Please here to share a great breakfast recipe with us!

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Hello Internet Friends!

I’m Morgan from Peaches, Please and I’m super excited to be a guest blogger on Cooking Quinoa! I’m a recovering attorney turned food blogger in Atlanta, Georgia (thus, the name of my blog) and am mildly obsessed with food (clearly), kitchen tools, photography, ABC family dramas, Doctor Who, singing show tunes when no one is around, Wyoming, seeing how long I can let my lawn grow before I have to cut it, and sea otters.

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I also have a crazy, naughty welsh terrier named Gus. He alternates between being my sweet cooking buddy and crafty master food thief. I blog about all kinds of food, both sweet and savory. Sometimes healthy, super indulgent at other times…I basically blog about what I cook for myself and then write about life, the universe and everything.

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So I’ve had a vague notion of what quinoa was for a long time, but only started really cooking it about two years ago. I really started paying attention to quinoa when a smoking hot guy made it for me. Later on I learned all the good nutritional stuff about it but, let’s be serious, I started cooking with quinoa because of that super cute guy. Since then I’ve found other incentives to cook with quinoa, including all that aforementioned nutritional stuff and the fact that my neighbor (aka test-taster) went gluten-free. I love feeding people and since my neighbor can’t eat the glutenous stuff, I find myself trying to make more food that she can eat.

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The dish I’ve made for you happens to be among those neighbor-friendly recipes: a Baked Breakfast Quinoa. The thing I really like about this dish is that it’s versatile. Not only can you change it up by using whatever dried fruit and nuts you prefer, you can also eat it in three different ways. It’s delicious right out of the oven when it’s all soft and hot, but it chills well and will keep in the fridge for several days. Once the dish has cooled, you can cut it into chunks and either take a chilled square with you to eat on the run or, my personal favorite, crumble it into a bowl, pour milk over it and eat it like cold cereal. I’ve never been able to eat boxed cereal for breakfast because I’m a grumpy hungry mess about 30 minutes later, but eating the chilled quinoa as “cereal” keeps me full and happy.

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So I hope you enjoy this Baked Breakfast Quinoa as much as I do and that you drop by Peaches, Please sometime to say hi! Cheers!

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Baked Breakfast Quinoa

Rating: 51

Yield: 10 servings

Calories per serving: 328

Fat per serving: 9g

Ingredients

  • 2 C White Quinoa
  • 2 Tbsp Flax Seed, ground
  • 1 Tbsp Chia Seeds
  • 1/3 cup Pecans, ground
  • 2/3 C Brown Sugar (see note)
  • 1 Tbsp Cinnamon?1 tsp Salt
  • ¾ C Dried Fruit (Golden Raisins & Dried Cherries)
  • 3 Eggs, large
  • 3 ½ C 2% Milk
  • 1 tsp Vanilla
  • 1 Apple, cored, peeled and chopped

Instructions

  1. Preheat the oven to 350° F and butter a 9x13 baking dish.
  2. Soak the quinoa in water for at least 5 minutes and then thoroughly rinse. Combine the quinoa with 2 ¾ C of water and ½ tsp salt in a pot and bring the water to a boil. Once the water is boiling, cover and reduce the heat. Cook for another 10 minutes and then remove from the heat. The quinoa may not be fully cooked at this point, which is fine because it will be cooked again in the oven. If there is any excess water, strain it out and discard. Let the quinoa sit, fluffed and uncovered, to cool for a while.
  3. Combine the nuts, dried fruit, remaining salt, cinnamon, chia seeds and flax seeds in a large bowl and set aside.
  4. In a second bowl, whisk together the eggs, milk, brown sugar and vanilla. Add the liquid to the fruit and nut bowl and stir well. Stir in the cooled quinoa and pour the entire thing into the prepped baking dish. Lastly, sprinkle the top of the quinoa with the chopped apples.
  5. Cover the dish and bake in the 350° F for 30 minutes. Remove the cover from the dish and continue to cook until the middle has set; approximately another 30 minutes.
  6. Remove the dish to a rack to cool. If you’re in the mood for some immediate goodness, go ahead and scoop yourself a nice helping after the dish has cooled for a bit. Otherwise, chill it and then cut into squares, or wait to scoop some chilled quinoa into a bowl with some milk for breakfast.
  7. Bon Appétit!

Notes

Servings 10, Calories 328, Fat 9g, Carbohydrates 51.3g, Protein 11g, Cholesterol 56mg, Sodium 299mg, Fiber 8.1g, Sugars 21.3g, WW Pts 8

Wendy's Note: For those who prefer an unrefined sugar alternative I recommend Muscavado Sugar

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  • Karen Warren Snyder

    Hi, Do you have a vegan version of this recipe?

    • Wendy Polisi

      Hi Karen!

      This was actually a guest post from another blogger and so I haven’t tested a vegan version. Were I to, I would try it with 3/4 cup pureed organic silken tofu in place of the eggs. Another option would be to use flax eggs but I’m not sure that that would give it the right texture.

      Hope this helps,

      Wendy