As we begin a new year, all thoughts (and blogs, news feeds, info-mercials, etc.) turn to healthy eating and detoxing from the gluttonous amounts of sugar that was most likely consumed during the previous month.
Strangely enough, I didn’t bake and/or eat nearly as much as I thought I did, as evidenced by the fact that my jeans are suspiciously looser right now. Either that, or devious little elves stretched them out while I was sleeping.
That’s kind of creepy to think of little elves in my closet during the night….
Anyway, on to more pressing matters – not only was this breakfast bake easy, it was delicious and very healthy. The leftovers reheated nicely and I
may have most definitely added more chocolate chips to my bowl.
Quinoa Banana Breakfast Bake – adapted from Jeanette’s Healthy Living
- 1½ cup quinoa, rinsed and drained well
- 3 cups water
- 6 eggs
- ¼ cup + 2 tbs. milk
- 1½ teaspoon vanilla
- 1 tsp cinnamon
- ¼ cup brown sugar
- 2 mashed bananas
- 1/2 cup chocolate chips
Preheat oven to 375 degrees.
Bring water to boil; add quinoa. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes until water is absorbed and quinoa is cooked. Remove lid and spoon quinoa into a large mixing bowl. Let cool. In a medium bowl, whisk together eggs, milk, vanilla, cinnamon and sugar. Add to quinoa and mix well. Stir in mashed bananas and chocolate chips. Spoon into a large greased baking dish. Bake for 20-25 minutes until breakfast bake is set.