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Cinnamon Quinoa Bake

Cinnamon Quinoa Bake

From Gabby's Gluten-Free


  1. 2 1/2 cups quinoa, cooked and cooled
    4 eggs, beaten
    1/3 cup vanilla soy milk
    1/3 cup maple syrup (optional)
    1 teaspoon vanilla extract
    1 tablespoon cinnamon


  1. Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.
  2. In a small bowl, whisk together eggs, soy milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk.
  3. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.
  4. Bake for 25 to 30 minutes until set and golden.
  5. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.
  6. Cool completely and cut into squares. Serve with a dollop of nut butter.

Source: Calorie Count


Calories per serving
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