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Quinoa Breakfast Bake

VIEWS 1968

Energy (kcal) - 125

Protein (g) - 8.2

Carbohydrate (g) - 16.9

Fat (g) - 1.5

Khyati's Health-O-Meter Says:

Egg whites and milk are excellent sources of protein, whereas quinoa contains fiber and good quality healthy carbs. Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, and vitamin E. It is one of only a few plant foods that are considered a complete protein and comprised of all essential amino acids.

INGREDIENTS:
  • Quinoa (uncooked) - 2 tbsp 
  • Milk - 2 tbsp
  • Egg whites - 2
  • Mixed veggies (e.g. Boiled peas/corn, grated carrot/bell pepper) - ½ cup
  • Cinnamon - ½ tsp 
  • Nutmeg powder - a pinch
  • Grounded cloves - a pinch
  • Salt - to-taste
DIRECTIONS:
Step 1 Preheat the oven to 350 degrees. Lightly grease an 8x8 inch square baking pan, and set aside.  Step 2 In a medium bowl, add uncooked quinoa, salt, cinnamon, nutmeg powder, grounded cloves and mix it well.  Step 3 In a bowl, beat the egg whites and milk to form a frothy batter.  Step 4 Pour quinoa in the prepared baking pan.  Step 5 Scatter the mix veggies evenly on top of the quinoa.  Step 6 Pour the egg whites and milk mixture over the top of mix veggies and quinoa.  Step 7 Bake for 15-20 mins, or until casserule is set.  Step 8 Serve warm.

Quinoa Breakfast Bake - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1968

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