Quinoa Breakfast Delight

Ingredients

Serving Size: 1 slice
Servings per Recipe: 30

1 1/2 cups uncooked Quinoa

3 T Olive oil, divided

3 cups Water

4 Eggs (or egg substitute)

1 1/2 tsp Baking powder

2 T Cacao powder

8 pitted Dates

3 medium cored Apples

1/4 cups Honey

2 tsp Vanilla

1/4 cup Flaxseeds

3/4 cup Mozzarella cheese (or cheese substitute)
1 cup Brazil nuts

Instructions

1) Place the uncooked quinoa in a fine mesh strainer and run under cool water until water runs clear. Shake off excess liquid. Add rinsed quinoa and 2 T olive in a large sauce pot. Turn the heat to medium high and stir occasionally for 6-7 minutes. The excess moisture will evaporate and the quinoa will begin to toast. 

2) Add the water to the toasted quinoa and bring to a boil. Cover and reduce heat to simmer. Let the quinoa cook for about 15 minutes. Remove the lid and turn the heat to medium. Cook 5 more minutes or until excess moisture is evaporated. Allow quinoa to cool for at least 10 minutes.

3) In a high powered blender place the eggs, remaining 1 T olive oil, baking powder, cacao powder,  dates, apples, honey, vanilla, and flaxseeds. Blend until a sauce consistency. Add to cooled quinoa and stir.

4) Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. 

5) Add the cheese to the quinoa mixture. Stir until well combined.

6) Spread the quinoa dough into a 1/4 inch even layer on the parchment paper. Sprinkle the Brazil nuts lightly over the dough. Bake for 18-20 minutes or until lightly browned. Let cool.

* I added peanut butter and bananas to make peanut butter and banana sandwiches...but there are so many options as this recipe is very versatile. Another time when I made it I omitted the honey and Brazil nuts and added pear and raw pumpkin seeds to the recipe instead. It also turned out fabulous. Let me know how you create yours!!

** For those following the TLS Rapid Results menu plan you should limit your serving size to one slice.