Adapted from Jeanette's Healthy Living
I've been trying to eat healthier lately. My breakfast routine typically consists of an English muffin with cream cheese almost every morning. Definitely not the most nutritious meal.
This quinoa bake is the perfect way to increase my protein and fiber intake for a more nutritious breakfast. The bananas, maple syrup and chocolate chips give the dish the perfect amount of sweetness without going overboard. This was definitely a winner. My husband and I both enjoyed this dish.
It's easy to put together but does take some time, which makes it better suited for a weekend breakfast than a weekday breakfast, in my opinion. You can cut back on the time required by making the quinoa the night before and refrigerating until ready to use. It should then only take approximately 30 minutes to come together.
Ingredients
3/4 cup quinoa, rinsed
1 1/2 cups water
Pinch of salt
3 ripe medium bananas, lightly mashed
1/8 cup maple syrup
1 egg, beaten
1/8 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 cup mini chocolate chips
Optional toppings: splash of milk, sliced banana
Directions
Combine the quinoa, water and salt in a medium saucepan. Cook according to package instructions. Set aside to cool.
Preheat the oven to 375 degrees. Spray a baking dish with cooking spray (I used an 11x7 dish). In a large bowl, combine quinoa, bananas, maple syrup, egg, milk, vanilla and cinnamon. Stir to combine. Gently fold in the chocolate chips.
Place mixture into baking dish, smoothing it evenly. Bake for 20-25 minutes or until set. Enjoy warm from the oven. Top with splash of milk and slices of banana, if desired.
Yields: 4 servings
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