Cherry Quinoa Breakfast Bake
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.
Servings: 8
Calories: 179kcal
Ingredients
- 1 cup dry quinoa
- 2 tsp fresh ginger root, grated
- 2 tsp lemon or orange zest
- ¼ cup ground flaxseeds
- 1 ½ tsp ground cinnamon
- ½ cup unsweetened apple sauce
- ⅔ cup homemade date syrup
- ⅓ 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 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 45 minutes.
- Turn off the oven and let it sit in the oven uncovered for at least 1 hour to set before slicing.
Notes
- You'll need a 2.5 quart (2.4 liter) casserole dish.
- Be sure to let the breakfast bake sit in the oven for at least 1 hour after baking.
- Enjoy this cherry quinoa breakfast bake with a cup of herbal tea or a golden milk latte.
- This breakfast bake can be stored 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.
Nutrition
Calories: 179kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 304mg | Fiber: 5g | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
