Do you suffer from leftover quinoa? Does your brain tell you to make a bunch extra because you’ll use it up somehow, but never quite get around to doing so? Does the word “quinoa” allude you completely?
If you said yes to any of the above, or even “no” to them, have I got the recipe for you!
For those of you who have not yet jumped on the health train that is quinoa, now’s the time to do so! This healthy grain can easily take the place of rice, can be incorporated into many savory or sweet dishes, and is HEALTHY. Like, really healthy. Protein, fiber, good carbs, good fats. It’s the complete package when it comes to grains. You may fall in love – don’t blame me if you do!
Quinoa is rather simple to cook, can keep for a week in the fridge, and is so versatile, you’ll wonder how you managed to live without it. My favorite way to cook it can be found on The Kitchn – it’s a step-by-step tutorial on cooking quinoa to achieve maximum fluffiness (that’s a good thing) and will never steer you wrong.
Assuming you DO have leftover quinoa (which is highly recommended when you cook it for anything else, provided you cook it in plain water), let’s move onto today’s recipe! You could make this for breakfast. Or for lunch to satisfy your sweet tooth. Or even for a late night snack! It’s so healthy, who cares when you eat it. This seemingly small bowl is not only quick to make (less than 5 minutes from start to finish), it’s also packed with protein, fiber, sugars, carbs and healthy fats. It’s truly everything you could want in a powerful breakfast bowl. And it’s warm! I indulged and topped mine with mini chocolate chips and almond butter. I like to live a little 🙂 Do this up to suit your tastes. Make it while you’re getting ready for work, or sending the kids off to school. Or for those late mornings you roll out of bed and realize class starts in 10 minutes. Breakfast IS the most important meal of the day, after all!
Banana Quinoa Breakfast Bake, slightly adapted from The Wannabe Chef
- 1 ripe banana, mashed completely (or microwave an unripe peeled banana)
- 1/3 C leftover cooked quinoa
- 2 eggs
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1 tbsp flaxseed meal or chia seeds (optional)
Grab a small bowl to mix in. Mash up banana with a fork. Dump in the rest of the ingredients and stir until completely incorporated.
Spray a small ramekin or microwave safe bowl with PAM spray – choose a size that’s big enough so that there’s enough room for the bake to rise.
Pour mixture into sprayed ramekin/bowl and smooth the top. Microwave (yes, MICROWAVE) for 3-4 minutes. The center should be set.
Remove and allow to cool for a minute or two. Add whatever toppings you like! Nut butters, dried fruit, fresh fruit, chocolate chips, coconut, etc. The possibilities are endless!
Eat and enjoy 🙂 This goes especially well with a hot cup of coffee. Perfect for a cool morning!
What’s your favorite way to use up leftover quinoa? I always have some after making my Cheesy Mexican Quinoa Bake.