Quinoa is a staple in many diets today whether you are vegan / vegetarian or a carnivore. Since it is not a grain it fits into the No Sugar, No Grain lifestyle but unfortunately it is not Paleo based on what I read. That being said you can make your own choices on what you want to put into your body and I for one will choose to consume quinoa.
I was inspired to get quinoa back into my diet after reading this article from Food Republic that showed 10 different things you didn’t know about quinoa. With this article in mind I made extra quinoa for this baked french toast recipe. As it turned out I am beyond happy that I did so and now have a base for making this meal the night before and then re-heating for post workout recovery meals. This is also a beginner’s recipe so feel free to add fruit and honey to it. Essentially treat this as any french toast breakfast you would make.
Here is the recipe for the Quinoa Baked French Toast that I so thoroughly enjoyed on Tuesday morning. Please note that this recipe is for twice as much quinoa as you are going to use for the breakfast recipe, but it is difficult to get quinoa correct with only 1/4c dry. Make 1/2c and then use 1/2 for dinner like in this photo and then use the remaining for the french toast.
Quinoa Baked French Toast Breakfast Recipe
By August 28, 2013Published:
- Yield: 1 Baking Dish Of Goodness (1 Servings)
- Prep: 60 mins
- Cook: 60 mins
- Ready In: 2 hrs 0 min
Quinoa is a superfood that is a terrific addition to your diet. This recipe is simple but the taste is anything but.
- 1/2 cup Quinoa (Dry)
- 1 1/2 cup Water
- 1/2 cup Unsweetened Non-Dairy Milk
- 1 Egg
- 2 Tbsp Carob Chips
- In a pot add the quinoa and toast the quinoa for a couple of minutes. Add the water and bring to a boil then lower heat and simmer for 20-25 minutes until all the water is absorbed and quinoa can be fluffed with a fork.
- In a separate bowl combine the egg and non-dairy milk with cinnamon to your taste.
- Portion out the quinoa so that you have 1/2 for one meal and the other 1/2 for this recipe.
Place the quinoa for this recipe into an oven-proof baking dish. Pour the custard over the top of the quinoa.
- Add the 2 Tbsp of carob chips to the quinoa and combine well. Tap the baking dish on the counter to remove all the air bubbles.
- Cover and place in fridge for at least an hour. I left mine in the fridge overnight to really set up.
- Pre-heat oven to 400* when you are ready to bake the meal.
Place in oven and bake for 30 minutes or until the meal has set and is no longer able to be jiggled when you shake it.
- Remove from oven and sprinkle extra cinnamon on top and enjoy!
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Quinoa Baked French Toast Nutritional Information:
394 calories, 50g Carbs, 16g Fat, 13g Protein, 4g Fiber