I have a bag of quinoa sitting on my pantry shelf that I’ve been reluctant to use. I bought it for a couple of recipes that I tried and loved, but the rest of my family is very wary of this super-grain. Perhaps it’s because of its static-y properties of sticking to everything it touches before it’s cooked. Or maybe it’s the translucency it takes on after it’s cooked. More likely it’s the fact that they can’t pronounce or spell it.
Anyway… I receive the Honey Feast newsletter and they had some great healthy recipes in their January edition and one of them included quinoa. I halved the recipe and made it in an 11×7 inch baking pan rather than an 8×8 and altered it from using mixed berries to apple slices. So if you prefer you can double the recipe, bake it in an 8×8 pan and use frozen mixed berries instead of apples and then you’ll have made the original recipe .
Apple-Quinoa Breakfast Bake
- Non-stick cooking spray
- 1/2 cup quinoa , (uncooked)
- 1/2 tablespoon cinnamon
- 1 cup apples, skin off and sliced thinly
- 1/4 cup sliced almonds
- 1 egg
- 1 cup skim milk
- 1/8 cup honey
Preheat oven to 350°F. Spray an 11-by-7-inch baking dish with non-stick spray. In a small bowl, stir together uncooked quinoa with cinnamon, coating it completely. Pour quinoa over bottom of prepared dish. Scatter the apple slices and almonds on top of quinoa, spreading evenly. In a small bowl, lightly beat the eggs. Add the milk and honey and whisk together. Pour egg mixture on top of quinoa and apples. Bake 1 hour or until the dish only has a small amount of liquid remaining. Serve warm.
What’s a new ingredient you’ve cooked/baked with lately?