Baked Quinoa+ Eggs

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

1. Preheat oven to 375. Grease a small dish. (I used one that could hold 2.5 cups)
2. Beat the egg and egg white together in a small bowl. Dump in all other ingredients.
3. Pour into greased dish
4. 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!