This morning, I decided to experiment with quinoa. I bought a box of red quinoa from Wegmans a few months ago because I wanted to try it and I’ve heard great things about it. But still, I had never cooked it or tasted it before, so I was unsure how it would turn out. I’ve seen recipes around Pinterest for sweet, breakfast-y quinoa, so I decided to try to throw my own together. And I’m in love! It’s not overly sweet since I put only 2 teaspoons of sugar in the entire thing, so you may want to add more if you want it sweeter.
What you need:
1 7-ounce box red quinoa
3 egg whites (or 1/2 cup liquid egg whites)
1/2 cup 2% milk
1 tablespoon cinnamon
1 teaspoon vanilla extract
2 teaspoons sugar
1 cup blueberries, fresh or frozen (if frozen, let them thaw a little)
1 ounce almonds, chopped into halves or thirds
Preheat oven to 375. Lightly grease 9×12 baking dish. Make quinoa according to package instructions. Meanwhile, whisk together eggs, egg whites, milk, cinnamon, vanilla and sugar. When quinoa is ready, pour into baking dish then pour egg mixture over it. Add blueberries and almonds and spread everything evenly in dish. Bake 25-30 minutes or until brown and toasty on top. Divide into 12 pieces.
Fat: 3.3 grams
Carbs: 14.3 grams
Protein: 5.4 grams
How beautiful does this look?