Pumpkin Blueberry Quinoa Bake

Pumpkin Blueberry Quinoa Baked with apple butta on the side! Mmmm!

Hey there readers!
So I know I am always making the "will blog more" promise! Sorry I have been away for some time! School and internships are very intense but I am surviving!

Below is a recipe I modified from a pin that my good friend Danielle put up on Pinterest. Of course I can never leave a recipe alone. So here is my modified bake! Please note- this is not a sweet breakfast food. Quinoa has a nutty flavor and the pumpkin is not noticeable at all. I am working on a more Autumn Friendly version of this but with oats.

Have a delicious day & enjoy!

2  cups quinoa, cooked and cooled

1 cup blueberries divided
1 cup pure plain pumpkin
2 eggs, beaten

1/2 cup egg whites
1/3 cup vanilla almond milk
2 tbsp maple syrup 

2 Tbsp brown sugar
1 Tbsp vanilla extract
1 Tbsp cinnamon 

Optional: apple butter

Optional: flaxseed

Directions

1. Preheat the oven to 375ºF and grease 8-by-8-inch baking pan

2. In a small bowl, whisk together eggs, almond milk, brown sugar, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk.

3. Add pumpkin to egg mixture and whisk until completely mixed. 

4. Add quinoa to egg mixture. Stir with a large spoon to combine. Pour 1/2 into the baking dish and spread it around to ensure that it’s even.

5. Sprinkle in half of the blueberries and pour remaining quinoa mixture on top.

6. Sprinkle last half of blueberries on top of mixture.  Sprinkle about a tbsp of flaxseed on top if you have it.

7. Bake for 20 to 25 minutes until set and golden.

8. Cool completely and cut into squares. Serve with a dollop of apple butter.

** To make sweeter: you may add about a Tbsp of honey or additional brown sugar to the egg mixture.