Quinoa Breakfast Bake Recipes
BREAKFAST QUINOA
Delicious, filling, and comforting on a cold morning. It's really flexible, so substitute in your favorite nuts and fruit. Cashews and cherries are just my personal favorite.
Provided by Christine
Categories 100+ Breakfast and Brunch Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Bring quinoa, water, milk, cinnamon, and vanilla extract to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and has absorbed the water, 10 to 15 minutes. Remove saucepan from heat.
- Mix cherries, cashews, and honey into the quinoa mixture; top with blackberries and creme fraiche.
Nutrition Facts : Calories 596.7 calories, Carbohydrate 80.7 g, Cholesterol 21.6 mg, Fat 24.3 g, Fiber 9.1 g, Protein 16.4 g, SaturatedFat 7 g, Sodium 259.9 mg, Sugar 32.7 g
QUINOA-PEAR BREAKFAST BAKE
Steps:
- Preheat oven to 350°. In a small bowl, combine the first 8 ingredients; transfer to a greased 3-cup baking dish. Cover and bake for 50 minutes. In another small bowl, combine almonds, brown sugar, and butter; sprinkle over quinoa mixture. Bake, uncovered, until lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, serve with yogurt.
Nutrition Facts : Calories 267 calories, Fat 13g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
QUINOA BREAKFAST BAKE
This quinoa breakfast bake is toasty, nutty, and delicious. It's dairy-free, too!
Provided by Anne
Categories Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In a large bowl, combine all ingredients except walnuts and mix.
- Pour into baking dish.
- Bake 40 minutes. Remove from oven, top with walnuts, and bake 10 more minutes.
- Serve warm, with an extra shake of cinnamon. Enjoy!
Nutrition Facts : Calories 0 calories, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 milligrams sodium, Sugar 0 grams sugar
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4.9/5 (88)Calories 393 per servingCategory Breakfast
- First, toast the pecans before we add the remaining ingredients. To do so, warm the pecans in a small saucepan (use a larger saucepan if you are making multiple servings) over medium heat, shimmying the pan often, until the pecans smell fragrant and toasty, about 4 to 6 minutes.
- Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.
- Add the quinoa to the pot and stir to combine. Cook, while stirring constantly, just until the quinoa is warmed through, about a minute or so. Remove the pan from heat and stir in the maple syrup.
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3.7/5 (347)Total Time 40 minsCategory BreakfastCalories 272 per serving
- Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.
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4.7/5 (11)Total Time 1 hr 15 minsCategory DinnerCalories 133 per serving
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From wendypolisi.com
Ratings 2Category BreakfastCuisine American, Gluten Free, HealthyTotal Time 1 hr 10 mins
- Preheat oven to 350 degrees. In a large bowl combine eggs, milk, salt and pepper. Whisk together and set aside. Alternatively, if using tofu combine tofu, milk, salt and pepper in a blender and process until smooth.
- Spray a large oven safe pan with olive oil. Add onion and cook for 10 to 12 minutes, or until tender. Add sausage and cook until heated through. Remove from heat.
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From oldelpaso.com
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- Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 2-quart saucepan, mix broth, quinoa and 1 tablespoon of the taco seasoning mix; heat to boiling over high heat. Reduce heat to low; cover and cook 14 to 16 minutes or until broth is absorbed and quinoa is soft and translucent. Remove from heat; stir in 1 cup of the Mexican cheese blend. Spread evenly in baking dish.
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