Ah-ha! I can now cross off the name of a recipe from my Recipe To-Do List.
Quinoa Egg Bake — Edible Perspective
It’s completed! And oh, so, rewarding. I’m going to be making this again soon.
I modified a few things, based on what I had.
If you like quinoa, then this recipe is for you. And if you don’t like quinoa, you can probably sub a different grain (bulghur maybe?), although I haven’t tried it myself and so can’t personally vouch for it. But let me know if you try another grain it it’s place!
Baked Quinoa + Eggs
Modified from Edible Perspective
- 1 egg
- 1 egg white
- 1 cup cooked quinoa
- 1/4 cup mushrooms, chopped
- 1/4 cup canned diced tomatoes (use fresh if you can!)
- 1/4 cup chopped spinach
- 1 tablespoon almond milk (or other liquid to thin it out)
- 1 garlic clove, finely chopped
- 3/4 tsp dried basil (or sub other dried herbs- thyme, parsley, etc…)
- A pinch of salt + a pinch of pepper
- Preheat oven to 375. Grease a small dish. (I used one that could hold 2.5 cups)
- Beat the egg and egg white together in a small bowl. Dump in all other ingredients.
- Pour into greased dish
- Bake for ~35 min, until golden brown.
Abolutely worth the 35 min of oven time.
And while it was baking, I pricked a potato with a fork and stuck it in the oven as well. I’m not quite sure what I’m going to do with it… I’ll probably end up baking it into a bread of some sort.
Happy Saturday!
Wow – that looks delicious! I love quinoa and egg/quiche/casserole type dishes! I would have to convince honey bunny, but he’s always willing to try new things!
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