Cinnamon Quinoa Bake

Ingredients:

3 cups of cooked and cooled quinoa 

4 eggs, beaten

1/3 cup almond milk

1/3 cup maple syrup optional

1 teaspoon vanilla extract

1 tablespoon cinnamon

Directions:

Preheat the oven to 375ºF and place the cooked quinoa in a mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment paper. (I actually forgot to grease the paper  but it turned out fine)

In a separate bowl, whisk together eggs, almond milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup and stir.

Add egg mixture to cooked and cooled quinoa. Stir to combine. Pour into the parchment-lined baking dish and evenly spread.

Bake for 30 minutes until set and golden. (I used a toothpick to poke it. The cooking time may vary depending on what type of milk you use ie: soy vs almond milk) Using parchment paper, remove bake from pan and place on a cooling rack. Cool completely and cut into squares. Serve with a dollop of your favorite spread! I topped mine with some local Oregon strawberry jam. I can't wait for strawberry picking season, Mario and I want to learn how to make strawberry jam someday, and if we do attempt it I will post the outcome!