Preheat oven to 350 degrees; lightly grease square or rectangular pyrex dish
1 cup uncooked quinoa
2 tsp cinnamon
1/2 tsp allspice, if desired (if not, add a bit more cinnamon)
2 cups almond milk
1/4 cup maple syrup or coconut nectar (I use a mix of both)
1 1/2 cups frozen berries
1 apple/pear or a mixture of both--core and chop into cubes
1/2 cup nuts (either sprinkle cashew pieces on top or coarsely chop walnuts)*
sprinkle of cinnamon and coconut sugar*
*nuts and coconut sugar sprinkles are optional
Preheat oven to 350; Lightly grease pyrex pan (square for thicker, rectangular for thinner)
Stir together uncooked quinoa, cinnamon and allspice to coat quinoa; pour over bottom of pan
In same bowl, beat eggs until fully mixed. Whisk in the almond milk and maple/ coconut syrup. Beat to combine.
Scatter berries, apple and/or pear pieces and nuts (if using).
Pour egg and almond milk mixture over top of the fruit and quinoa, lightly stirring to partially submerge the fruit. The fruit mixture will cook the quinoa to create a very soft texture on the inside, while creating a lightly crunchy crust on the outside!) Sprinkle with cinnamon and a touch of coconut sugar, if desired. Bake for one hour, or until casserole is mostly set with only a small amount of liquid left.Serve warm, and refrigerate.
- See more at: http://www.theliveandbewellcoach.com/healthy-quinoa-breakfast-bake#sthash.5Sx8lCDt.dpuf