This low quinoa berry breakfast bake is delicious. The fiber and protein will keep you full until lunch!
Ingredients
1 tsp
Butter, salted
(for greasing pan)
1 1/2 cup
Quinoa, uncooked
1 1/2 cup slices
Strawberries
1 cup
Blueberries
1/2 cup
Raspberries
1/4 cup
Walnuts
(chopped)
3 medium egg
Egg
3 cup
Almond milk, unsweetened
(or any lactose-free milk)
1/4 cup
Maple syrup, pure
(can use brown sugar or honey)
1 tbsp
Cinnamon
1 tsp
Ginger, ground
Instructions
Preheat your oven to 375 degrees F.
Grease a large baking dish with butter or oil. Pour the quinoa into the dish and lightly shake to distribute the quinoa evenly.
Slice the strawberries. Sprinkle the berries and walnuts over the quinoa in the dish.
In a large bowl whisk the eggs. Stir the milk, syrup and spices into the eggs. Gently pour over the quinoa mixture.
Bake in preheated oven for 1 hour until the quinoa has absorbed all of the liquid. Extra servings can be kept in the fridge for up to 5 days or the freezer for months.
Notes:
Berries
are an excellent source of antioxidants which are SO important for healthy immunity!
