SPICED QUINOA BAKE
This Spiced Quinoa Bake transforms simple, cooked quinoa into a nourishing, satisfying single-serve dish. Fluffy quinoa is bound by a whole egg and enriched with almond flour for a tender crumb. A dash of warm cinnamon and a drizzle of maple syrup introduce subtle sweetness, while the egg provides protein and structure. Bake it until lightly golden, and the result is a moist, sliceable loaf ideal for breakfast or a protein-packed snack. This quinoa bake is naturally gluten-free, low‑cholesterol and free from refined sugars, which is perfect for a quick, healthful meal any time of day. This spiced quinoa bake is ready in 25 minutes. This loaf requires minimal preparation and pantry staples, yet delivers a gourmet feel, which proves that wholesome ingredients can create a truly crave-worthy dish.
RECIPE CATEGORY
Breakfast, Snack
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic, Potluck, Ramadan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten‑Free, Low Cholesterol, Low Sodium, Low / No Sugar, Organic, Kid Friendly
DISH TYPE
Casserole / Gratin
INGREDIENTS
There are the following ingredients for Spiced Quinoa Bake:
- ¼ cup cooked quinoa
- 1 egg
- 1 tablespoon almond flour
- ¼ teaspoon ground cinnamon
- 1 teaspoon maple syrup
FULL NUTRITIONAL INFORMATION
- Calories: 176.6 Kilocalories
- Fat: 8.5 grams
- Saturated Fat: 1.7 grams
- Carbohydrate: 16.4 grams
- Sugar: 4.8 grams
- Fibre: 2.4 grams
- Sodium: 65.3 milligrams
- Protein: 9.0 grams
- Cholesterol: 160 milligrams
- Vitamin D: 0.9 milligrams
- Calcium: 50 milligrams
- Iron: 1.6 milligrams
- Potassium: 206.6 milligrams
PREPARATION
These steps are followed for the preparation of Spiced Quinoa Bake:
- Preheat Oven: Set to 180 °C (fan 160 °C/Gas Mark 4). Lightly grease a small 8 × 4 cm loaf tin or single‑serve ramekin with a spray of oil or a smear of oil on parchment.
- Combine Base: In a bowl, whisk the egg until frothy. Stir in the cooked quinoa, ensuring it separates into individual grains.
- Add Dry Ingredients: Sprinkle in the almond flour and ground cinnamon. Stir gently until the flour is fully incorporated and the mixture is uniform.
- Sweeten Lightly: Drizzle the maple syrup over the batter. Fold to distribute the sweetness evenly without over‑mixing.
- Transfer And Smooth: Spoon the batter into the prepared tin and smooth the top with the back of a spoon to an even surface.
- Bake: Place in the centre of the oven. Bake for 18 to 20 minutes or until the loaf is set in the middle and a toothpick inserted into the centre comes out clean. Edges should be lightly golden.
- Rest And Slice: Allow to cool in the tin for five minutes. Use a thin knife to loosen the sides, then invert onto a rack or plate. Slice into a single thick piece or two smaller bites.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for Spiced Quinoa Bake:
- Quinoa Texture: Use quinoa cooked until fluffy and slightly al dente because overcooked quinoa can become gummy.
- Almond Flour: Measure by spooning into the cup and levelling off to avoid a dense loaf.
- Even Spice: Whisk the cinnamon into the almond flour before adding to ensure no clumps.
- Egg Quality: Use a fresh, room-temperature egg for the best rise and binding.
- Loaf Release: Parchment overhang makes lifting the baked loaf easy and prevents breakage.
- Check Early: Start testing at 18 minutes because single-serve bakes can brown quickly.
VARIATIONS
- Fruit Fold‑In: Stir in 1 tablespoon fresh berries or diced apple for fruity bursts.
- Nutty Crunch: Add 1 teaspoon chopped walnuts or pecans for texture and healthy fats.
- Citrus Zest: Mix in ½ teaspoon lemon or orange zest to brighten flavours.
- Spiced Boost: Increase to ½ teaspoon cinnamon or add a pinch of ground ginger for warming depth.
- Protein Punch: Replace half the almond flour with a scoop of vanilla plant-based protein powder.
PREPPING AND STORAGE
- Fridge: Store cooled slices in an airtight container for up to two days; reheat gently in a toaster oven for 3 minutes.
- Freezer: Wrap in parchment, then foil and freeze for up to one month. Thaw at room temperature or microwave on low power for 15 seconds before serving.