Quinoa Egg Bake

Quinoa Egg Bake
Makes one 9” baking pan.

1 small onion, diced
2 tablespoons olive oil
1 tablespoon minced garlic
One dozen organic eggs
3 cups milk or unsweetened soy milk
2 tablespoons fresh thyme
1 teaspoon salt
¼ teaspoon black pepper
1 cup quinoa
¼ cup fresh grated parmesan cheese (optional)
4 cups fresh spinach, chopped

Sauté the onion and garlic in olive oil until the onion begins to caramelize. Meanwhile, whisk together the eggs, milk, thyme, salt, and pepper. Wash the quinoa well and drain, then add to egg mixture. Add cheese. When onions are ready, lay spinach in an oiled pan, followed by the onions and then the egg mixture. Cover and bake for 35 to 40 minutes at 350 degrees. As the eggs bake, most of the quinoa will make its way to the bottom of the pan and form a crust—it’s like magic!

Read Nutritional Notables from Lead Nutritionist Kathie Madonna Swift: Quinoa and More

Quinoa—a versatile, amino-acid-rich, gluten-free grain—takes center stage in this recipe and adds B-vitamins and minerals such as magnesium, copper, iron, and manganese. The spinach, garlic, and onions are an immune-boosting trifecta while the eggs contribute choline, a nutrient important for neurological health.

Find more delicious and nutritious recipes in Kripalu Recipes.

quinoa breakfast bars with blueberries

Quinoa Breakfast Bars with Blueberries
By The Gluten Free Goddess
WebMD Recipe from Foodily.com

These cereal bars are pleasantly moist and chewy, much like an old-fashioned oatmeal bar. And the best part? They freeze well for an easy grab-and-go gluten-free breakfast. You supply the no-whip caramel soy latte.

Ingredients:
1 cup quinoa flakes
1/2 cup sorghum flour
1/2 cup buckwheat flour
1/4 cup gluten-free cornmeal
1/4 cup tapioca starch or potato starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1 1/4 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup light brown sugar
1/3 cup light olive oil
2 eggs, beaten; or Ener-G Egg Replacer for 2 eggs (equals 1/4 cup liquid)
1/2 cup rice, hemp or nut milk
1/4 teaspoon mild rice vinegar
1 tablespoon bourbon vanilla extract
1 cup blueberries

Instructions:
Preheat the oven to 350 degrees F. Line a 9-inch square cake pan with greased parchment.

Whisk together these dry ingredients:

1 cup quinoa flakes
1/2 cup sorghum flour
1/2 cup buckwheat flour
1/4 cup gluten-free cornmeal
1/4 cup tapioca starch or potato starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1 1/4 teaspoon xanthan gum
1 teaspoon organic ground cinnamon
1/4 teaspoon ground nutmeg

Add in and mix:

1 cup brown sugar
1/3 cup light olive oil
2 eggs, beaten; or Ener-G Egg Replacer for 2 eggs (equals 1/4 cup liquid)
1/2 cup rice, hemp or nut milk
1/4 teaspoon mild rice vinegar
1 tablespoon bourbon vanilla extract

Beat until smooth. The batter will be thick and sticky.

Add in:

1 cup blueberries

Stir to distribute.

Plop the batter into the cake pan and using a rubber spatula (or oiled fingers) press the batter into the corners and smooth the top.

Bake in the center of the preheated oven for 35 to 40 minutes or so, until firm. The edges will be golden, the center should be firm to the touch.

Cool the pan on a wire rack.

Total Servings: 15

Nutritional Information Per Serving
Calories: 186
Carbohydrates: 24.9g
Cholesterol: 0mg
Fat: 6.6g
Saturated Fat: 0.9g
Fiber: 1.6g
Sodium: 142mg
Protein: 5.8g

Quinoa Taco Salad

Quinoa Taco Salad
By The Gluten Free Goddess
WebMD Recipe from Foodily.com

My vegan quinoa taco salad is sans tomatoes. And bean-free. No customary black beans here. But if you love black beans with a white hot passion, add 'em in. You can also add crumbled goat cheese on top, if you desire.

Ingredients:
1 cup quinoa cooked in two cups water
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro or parsley
1 half small red or purple onion, diced fine
1 small yellow bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes,
then cooled)
1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
Gluten-free tortilla chips
1 large avocado, pitted, peeled, diced

Instructions:
Cook the quinoa per package instructions. Fluff the cooked quinoa with a fork. Scoop the quinoa into a bowl.

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season the mixture with sea salt, to taste.

Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.

Serve with an extra lime wedge.

More Options:
Add a cup of chilled, drained black beans, if you like your taco salad super hearty.
Add sliced red or yellow cherry or grape tomatoes, if you desire.
Sprinkle with the cheese of your choice.
Serve with your favorite salsa on the side.

Total Servings: 4

Nutritional Information Per Serving:
Calories: 240
Carbohydrates: 41.2g
Cholesterol: 0mg
Fat: 4.4g
Saturated Fat: 0.6 g
Fiber: 5.4g
Sodium: 24 mg
Protein: 6.7 g

For more recipes go to Foodily.com ~ Find more WebMD recipes on the Recipe Finder