Banana & Blueberry Quinoa Breakfast Bake
Serves 2-3
This is a great way to use up leftover cooked quinoa, which is naturally high in protein, making it a great breakfast choice. You can change the blueberries for another fruit if you prefer. The chocolate is optional, but make sure you place it in the freezer for ten minutes before you grate as it will be easier. I sometimes prepare these a day in advance up to the point of cooking them and leave them in the fridge. They are delicious served with a dollop of Coconut Collaborative yoghurt.
What you need
200g cooked (leftover) quinoa
100ml coconut milk
2 large organic eggs
lightly whisked
1 tbsp Groovy Foods agave nectar or maple syrup
1 ripe banana
mashed
1 tsp vanilla extract
½ tsp ground cinnamon
A couple handfuls blueberries
A little grated Green & Black’s organic 70% cocoa solids
optional
What you do
Pre-heat the oven to 170°C.
Place the cooked quinoa in a suitably-sized ovenproof dish.
Combine the milk, eggs and agave nectar (or maple syrup) and pour over the quinoa.
Stir in the mashed banana, vanilla and cinnamon.
Sprinkle the blueberries over the top and watch them sink into the breakfast bake.
Place in the pre-heated oven for 20-25 minutes until it has set.
Remove from the oven and grate a sprinkling of chocolate over the top.
