I’m starting to worry that my fellow junk-food-lovers out there are going to think I’m forever lost to the Dark Side. 😉 I know I’ve been posting a heckuvah lot of health-food on here lately! And the reason for that is quite simple… these are the foods I’ve been cooking for our family. I think these things tend to move in cycles though… most of us indulge in more decadent foods during the cold Holiday months and clean up our act with more fresh produce and low-cal options in the summer. (Bathing suit season and all that jazz.) But I just feel the need to come clean before posting yet another healthy recipe and let you know that I am in no way the queen of discipline. Ben & Jerry’s is still my favorite pregnancy splurge! I just do my best to balance it out with lots of green veggies and whatnot. Eating well makes me feel good… and making healthy food taste delicious gives me such a sense of pride. I really, truly, enjoy it!
That said, I promise to share with you a delicious and decadent treat later this week. (I’m cooking up a birthday dinner for my brother tomorrow and his dessert of choice is absolutely, positively one of the most addictive sweets you will ever try.)
Today, however, I’m showing you a super-yummy breakfast, brunch, lunch, dinner, or snack option! It’s reminiscent of a breakfast casserole, but replaces about half the eggs one would typically find in such a casserole with quinoa. (And quinoa just makes me SMILE! A complete protein that comes from a plant… Sexy, no?) The recipe contains no traditional breakfast meat (ie: sausage or bacon) but I, for one, don’t miss it! (Especially since it makes the meal-prep so much tidier and easier. I do not enjoy frying bacon. Reason #1: Grease burns. Reason #2: The smell takes about 30 hours to leave my hair.)
Anyway, if you’ve never made quinoa before, it’s easy! I’ve included instructions for basic quinoa in the printable recipe below.
I’d also recommend a dollop of sour cream (or Greek yogurt) and some zesty salsa to compliment these delicious little breakfast squares perfectly! Definitely give that a try.
Filling-wise: This week, I happened to have an abundance of broccoli in my fridge, along with some kale in my garden. So I made those two veggies the stars of this dish and it turned out excellent. But I hope you’ll feel free to experiment with whatever vegetables best suit your tastes and budget! Just don’t leave out the onion. 😉
P.S. Thanks for your feedback in helping me decide what to write about today. Seems many of you are fellow quinoa-enthusiasts… I love it! (For those who missed it, I conducted an informal poll on my Facebook page to determine the content of today’s post. I blame pregnancy brain for my inability to make decisions. Your assistance with this dilemma was much-appreciated.) And for those of you who were vying for a “Feeding Your Toddler” post, do not worry. That one will be on the way very soon!
Here is the printable recipe for this Quinoa Breakfast Bake… happy guilt-free chowing!
Quinoa Breakfast Bake
A perfect light option for any meal of the day. Quinoa breakfast bake is reminiscent of traditional breakfast casserole, but with half the eggs and plenty of green veggies to nourish and sustain you!
Author: Carissa Casey
- 2 cups cooked quinoa (I prefer white quinoa for this recipe)
- 2 cups fresh broccoli (cleaned, chopped, and lightly steamed)
- 3 stalks kale (cleaned, dried, and chopped)
- 3 green onions, sliced thinly
- ¼ C. shredded Parmesan cheese
- 1 tsp. lime juice
- 1 Tbsp fresh dill, roughly chopped
- 1 tsp. salt, divided
- large pinch pepper
- ½ C. plain Greek yogurt + more for garnish (*You may subsitiute sour cream, cottage cheese, or a mixture)
- 2 Tbsp olive oil
- 4 eggs
- ½ C. sharp cheddar cheese
- Salsa for garnish (optional)
- Preheat oven to 350.
- To cook quinoa:
- In a medium saucepan, bring 2 C. water to a boil along with ½ tsp. salt. Measure 1 C. of dry quinoa into a fine sieve, and run sieve under cold water for about 20 seconds to thoroughly rinse quinoa. (This removes any remainder of its bitter outer coating.) Pour rinsed quinoa into boiling water, then reduce heat to a simmer and cover pot with a lid. Stir occasionally. Quinoa will be fluffy and fully cooked after about 14 minutes. Remove pot from heat and allow quinoa to cool for 5-10 minutes.
- While quinoa is cooking, lightly steam chopped broccoli along with a few tablespoons of water in a small pan over medium heat til barely softened. Drain out water and set aside.
- Place cooked quinoa, steamed broccoli, chopped kale, green onions, Parmesan, lime juice, dill, pepper, & remaining ½ tsp. salt in a large bowl and mix to combine.
- In a separate smaller bowl or large measuring cup, whisk together yogurt, olive oil and eggs.
- Add wet ingredients to dry mixing only until combined.
- Coat a baking pan (roughly 8" x 10") with cooking spray. Pour batter into the pan. Sprinkle the surface with sharp cheddar.
- Place pan in oven and bake for approximately 35 minutes or until set (slightly golden and just firm to touch).
- Remove pan from oven allow it to cool. Recipe makes about 9 squares.
You might also enjoy…