Quinoa Breakfast Bake

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 262.9
  • Total Fat: 5.4 g
  • Cholesterol: 83.4 mg
  • Sodium: 36.1 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 9.8 g

View full nutritional breakdown of Quinoa Breakfast Bake calories by ingredient
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Number of Servings: 9


    Agave Nectar


You can substitute 1/3 cup honey or maple syrup in place of the Agave Nectar.


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

2. In a small bowl, whisk together eggs, milk, vanilla extract, and cinnamon until thoroughly combined. Add Agave syrup and whisk.

3. 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 itís even.

4. Bake for 20 to 25 minutes until set and golden.

5. Using parchment, remove bake from pan as soon as possible so that it doesnít steam.

6. Cool completely and cut into squares.

Serving Size: Makes 9 Servings

Number of Servings: 9

Recipe submitted by SparkPeople user WGMASHBURN.

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