This baked quinoa takes a simple seed, and turns it into a tasty breakfast or snack that can be made in advance and eaten hot or cold for busy days.
My kids really enjoyed it, and it helped mix up our oatmeal days, by providing a different flavor and texture profile.
I have included affiliate links below, and if you choose to make a purchase I may receive a small commission at no additional cost to you. This helps me provide free content like this for you to enjoy, and supports my little, large family, too.
- 1 Cup Pumpkin Puree
- 1 Cup Egg Whites
- 2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Ginger …Or, you can replace all the above spices with my Pumpkin Spice Blend
- 1 teaspoon Pure Monk Fruit Extract Powder
- Pinch of Mineral Salt, from here or here
- 4 Cups cooked Quinoa, from here or here
Mix all ingredients together and bake at 350 degrees for 30 minutes. Let cool about 10 minutes before cutting.
*** This recipe falls into an E setting on the Trim Healthy Plan***
Thank you so much for stopping by!
If you want to learn more about the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.
Leave a Reply