Vegan berry quinoa bake
Warm vegan berry quinoa bake with berries, coconut milk and quinoa. A filling, wholesome gluten-free breakfast straight from the hot oven.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 25 min
- Total time: 35 min
- Calories: 410 kcal per serving
- Protein: 9 g
- Fat: 18 g
- Carbs: 45 g
Ingredients
- 100g quinoa
- 250ml coconut milk
- 2 tbsp maple syrup
- 150g berries
- 1 tbsp chia seeds
- 1 tbsp flaked almonds
Method
You’ll need: oven · baking dish · sieve
- Rinse the quinoa under hot water in a fine sieve to remove the bitter compounds.
- Stir the quinoa in a baking dish with the coconut milk, maple syrup and chia seeds.
- Carefully fold in the berries.
- Scatter the flaked almonds over the bake and bake it at 180 °C (160 °C fan) for 25 minutes.
- Leave the bake to cool briefly before serving so the coconut milk can thicken completely.
Good to know
Why only eat quinoa savoury? With coconut milk and berries, the pseudo-cereal turns into a warm, comforting breakfast.
Swaps
Maple syrup → yacon syrup.
Cooking tips
Rinsing quinoa in hot water is a must, as otherwise the natural saponins in the husk taste very soapy.
Storage
The bake is also great cold the next day as a meal-prep snack.
Allergens
Contains tree nuts (almonds). Vegan and gluten-free.
Dairy-free recipes
