I normally associate quinoa with savoury, Mediterranean salads, paring it with roasted vegetables and chunks of feta for lunches or dinners. However, this recipe incorporates the popular superfood into a breakfast menu. The bake is packed with the protein, calcium and many other vitamins found in the quinoa, as well as the nutrient dense almonds alongside the natural sweetness of the apples. This recipe provides the perfect quick and nourishing breakfast that is too often skipped!


-1 cup quinoa (not yet cooked)

-2 eggs

-2 cups milk – soya or almond milk also optional

-2 tsp cinnamon

-1 tsp nutmeg

-1/4 cup maple syrup

-1/2 cup almonds (roughly chopped)

-1/2 cup raisins/ sultanas

-3 apples (peeled and chopped into small chunks)

the cupboard is always stocked with spices bought back from Egypt


Preheat the oven to 190°.

Combine the uncooked quinoa with the cinnamon and nutmeg, ensuring the spices are stirred in evenly so the quinoa is covered in a dusty and aromatic coating. Place the mix into a 15 cm by 30cm baking tray.

In a separate bowl, beat the eggs. Then add the milk and maple syrup, stirring well.

Place the chopped apples and raisins on top of the quinoa, distributing evenly.


Then pour the milk mixture over this. Finally, sprinkle the almonds on top. If you find the tray is very full, place the baking tray in another – spilt milk in the oven is a nightmare to clean!!


After 30 minutes of baking, stir the mixture so that the quinoa resting on the bottom of the tray has a chance to cook. If the mixture is too solid to stir, simply jiggle the tray a little.

Bake for an hour, until the top of the mixture browns and the quinoa only has a slight wobble in the centre. Leave in the fridge to set.


This dish is delicious when eaten cold in the morning. I added some raspberries, fig and yoghurt to mine. The bake can be cut into bars and taken as a snack for during the day. Or, heat up in the evening and serve with some cream for a warming dessert.




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