squares - Cinnamon Quinoa Bake

By tinathorn

Ingredients

• 1 cup dry quinoa, (or about 3 packed cups cooked and cooled quinoa if you have it on hand)
• 2 cups water
• 1/4 teaspoon salt
• 4 eggs, beaten
• 1/3 cup vanilla almond milk (or milk of choice)
• 1/3 cup maple syrup (could use honey or agave instead)
• 1/2 teaspoon salt
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• Turbinado sugar for sprinkling (optional)

Details

Servings 12
Preparation time 20mins
Cooking time 45mins
Adapted from blog.meaningfuleats.com

Preparation

Step 1

Cook the quinoa by bringing 2 cups of water with ¼ teaspoon salt to a boil, add quinoa then turn the heat to low and put on a lid for 15 minutes. Let it sit off the heat with the lid on for 5 minutes and fluff with a fork. Let cool to room temperature.

Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.

In a small bowl, whisk together eggs, almond milk, vanilla extract, coconut oil and cinnamon until thoroughly combined. Add maple syrup and whisk.

Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even. Spinkle with turbinado sugar if desired.

Bake for 20-25 minutes, until set and golden.

Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.

Cool completely and cut into squares. Serve with berries, a dollop of nut butter, maple syrup or nutella.