Description
This deliciously healthy vegan quinoa breakfast bake has a wonderful sweet and tart flavor from the cherries, dates, ginger, and lemon (or orange) zest. It's gluten-free, soy-free, oil-free, and great for meal prep.
Ingredients
- 1 cup dry quinoa
- 2 tsp fresh ginger root, grated
- 2 tsp lemon or orange zest
- 1/4 cup ground flaxseeds
- 1 1/2 tsp ground cinnamon
- 1/2 cup unsweetened apple sauce
- 2/3 cup simple homemade date syrup
- 1/3 cup chopped walnuts
- 2 cups water
- 2 cups frozen cherries
Instructions
Soak quinoa in water for at least 2 hours, ideally overnight.
Drain and rinse soaked quinoa using a fine mesh strainer. Set aside.
Preheat your oven to 375 F (190 C).
In a large mixing bowl, add simple homemade date syrup, ground cinnamon, ground ginger root, lemon (or orange) zest, ground flaxseeds, unsweetened apple sauce, and chopped walnuts. Give it a good stir to incorporate all these ingredients. Then, add water, cherries, and the quinoa you set aside. Give it another stir.
Carefully pour the mixture into a 2.5 quart (2.3 liter) casserole dish.
Bake uncovered for 40 to 45 minutes. Let it sit for at least 20 minutes to set before slicing.
Enjoy this cherry quinoa breakfast bake with a cup of herbal tea or a golden milk latte.
This breakfast bake keeps well in a covered container in the refrigerator for up to 4 days. This dish is also freezer-friendly. Portion out servings and store in a freezer-safe container in the freezer for up to 4 months.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Mixing bowl
- Wooden spoon
- 2.5 quart casserole dishÂ
- Aluminum foil or a lid for the casserole dish
- Microplane grater (for ginger root and zest)
- Prep Time: 15 minutes
- Soak Time: 2 hours
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American