I’ve been busy trying to start my year off right with new food ideas. Particularly at breakfast time.

I had some luck with this recipe (though it molded super fast. Yay zero preservatives!) I managed to have one slice for breakfast with a hard boiled egg and my postprandial records seemed to stay semi normal (i.e. didn’t spike above 200.)

Quinoa at other meals has also been beneficial as a side. Much more so than my typical rice standard. (Which has a really high GI, apparently.)

Tonight I tried making another breakfast recipe so I wouldn’t have to worry about scrambling to find something healthy to start my day with. And I have to take my boss to the airport tomorrow so I don’t have an hour to putz around as usual.

So here is the Cinnamon Quinoa Bake. My version is nearly sugar free, gluten free, and dairy free. (But not vegan.)

A couple things that I changed:

• I used unsweetened vanilla almond milk instead of soy milk.
• I used sugar free maple syrup instead of plain. (Because I’m still a PWD; “fake” food be damned.)
• Yes – that is 2.5 cups of cooked quinoa. (Or 1 cup pre-prepped.) The baking doesn’t cook the quinoa. I made that mistake once before.

The taste? Well… as I was prepping this, I noticed the recipe only had about a 3 star rating. Honestly, it tastes like Quaker Instant Maple and Brown Sugar Oatmeal and it kind of has a jell-o consistency. And with a lot more protein (that’s 4 eggs there). The hubs didn’t really care for it. I’m debating, but I’ll see what happens after I store and reheat in the morning.