Vegan Triple Berry Quinoa Breakfast Bake is a tasty and healthy recipe. This plant-based and game-changer recipe is perfect for breakfast. It’s prepared with triple berries, quinoa, and coconut milk. Quinoa is a good way to achieve dietary fiber and protein. Triple berries used to prepare this dish are blackberries, blueberries, and raspberries. Both antioxidants and fiber exist in these berries. This recipe is suitable for people who are intolerant to dairy should try this Vegan Triple Berry Quinoa Breakfast Bake recipe. Let’s start the recipe.
EQUIPMENT:
- Oven
- One bowl
- Spoon
- Baking pan
- Serving dish
INGREDIENTS:
- Quinoa 1 cup
- Blueberries 1 cup (frozen or fresh both works well)
- A half cup of Strawberries
- 1/2 cup of raspberries
- Ground cinnamon 1 tsp
- Light fat version coconut milk 2 cups
- Flax eggs 2 (a mixture made with flax seeds and water)
- Maple syrup 2 tbsps
- Vanilla extract 1 tsp
Topping Ideas:
- Chopped nuts
- Banana slices
- Crushed berries
- Plant-based yogurt
- Mini chocolate chips
INSTRUCTIONS:
- Increase the vacant oven temperature to 375 degrees.
- Next, put flax seeds in a shallow dish and fill them with water.
- Set aside this bowl until the seed’s size increases.
- Then, add blueberries, ground cinnamon, maple syrup, strawberries, flax seed mixture, vanilla extract, coconut milk, raspberries, and quinoa to a bowl.
- Mix and stir all items with a spoon.
- Now, add this batter to a greased baking pan.
- Bake in the oven for seventy to eighty minutes.
- After baking, cool this pan for a minimum of thirteen to nineteen minutes.
- Now, place this baked dish into a serving dish.
- Garnish it with sliced bananas, chopped berries, or a spoonful of vegan-friendly fruit jam.
- The wholesome and tasty Vegan Triple Berry Quinoa Breakfast Bake is prepared.
SERVING SUGGESTIONS:
Tacos:
- Serve the breakfast bake with scrambled tofu, low-sodium salsa, and chunks of avocado.
Veggies:
- Pair this dish with roasted veggies.
Pancakes:
- Enjoy the baked dish with pancakes. You can also decorate the pancakes with this baked quinoa mixture.
Stew:
- Lentil or veggie soup goes well with this dish.
TIPS:
Use premium-quality and fresh items:
- Select fresh berries, high-quality quinoa, and maple syrup.
Quinoa:
- Wash the quinoa before baking.
Right type of quinoa:
- We used different varieties of quinoa such as white, tri-color, or red.
Prevent overbaking:
- Bake the dish until the quinoa is tender.
Pan:
- I recommend using a nonstick pan to prevent the burning and sticking.
STORAGE INFORMATION:
Fridge:
- Store the leftover recipe in an airtight vessel in the refrigerator for seven to nine days.
Freezer:
- You can freeze this quinoa dish for fifty to seventy days.
FAQs:
What kind of quinoa suits well with this recipe?
- This dish works well with white or tri-color quinoa, but you can experiment with different kinds of quinoa.
Does this recipe fit into a gluten-free diet?
- This recipe is naturally gluten-free, but verify the quinoa and other components.
Can I skip the maple syrup?
- Yes, you can omit the sweetener (maple syrup) or cut it down to your choice.
NUTRITIONAL INFORMATION/SERVING:
Per Serving Size 0.5 serving dish
Total Quantity 8 servings
Total Calories 168 kcal
Carbohydrates 25 g
Dietary Fiber 4 g
Protein 4 g
Sugar 6 g
Total Fat 6 g
Sodium 44 mg
Iron 1 mg
