I’m really having a pleasant experience with quinoa. As I mentioned in my recipe for the Quinoa Stuffed Bell Peppers, I’m new to incorporating this great ingredient in to my regular cooking. I received such a great list of ideas from my Facebook fans and I’m eager to give them all a try. This recipe was a suggestion by my friend Stefanie. I’ve now made it twice. It is the perfect breakfast. Simple, low cal, tasty, and nutrient packed. The first time I made it however was a bit traumatic: my oven caught on fire! Nothing to do with the recipe – the coil decided it was plum tired of working and simply EXPLODED. Talk about a wake-up call. If I wasn’t fully awake already, I sure was after that frightening experience. I was originally going to use mini muffin pans as the original recipe suggest, but since my oven was out of commission I needed a back up plan. Thankfully we have a toaster oven. Since my muffin pan wouldn’t fit, I went to my 8×8 Le Cruset. Worked like a charm, and just a bit easier. This is a great breakfast and I would love for you to try it and tell me what you think!
Quinoa Breakfast Bake
- 1 cup cooked quinoa
- 2 cloves garlic, minced
- 2 egg
- 1/2 onion, finely diced -or-
- 1 shallot, finely diced
- 1 c. packed or 2 c. loosely packed fresh spinach leaves, chopped
- 1/2 c. shredded mozzarella
- 1 tsp. salt
- Preheat oven to 350 degrees and spray baking dish (I used an 8x8) with cooking spray.
- In a medium bowl, mix together all ingredients until well combined. Spoon mixture into prepared pan; spreading evenly.
- Bake at 350 degrees for 20 minutes. Remove from oven and let cool for 10 minutes.
- [My 2 Cents]
- You won't want to go much larger than an 8x8 because there isn't much mixture to work with. It's pretty thin as it is, if anything you may want to use a smaller dish instead.