Healthy Rice Quinoa Breakfast Bake Recipes

HOW TO OVEN BAKE QUINOA, WHITE OR BROWN RICE!

Steps:

• Preheat oven to 375 degrees
• Rinse quinoa under cool water in a fine mesh strainer until water runs clear. (quinoa has a coating on it that can be bitter).
• Heat 2 cups water or broth in microwave for 2 minutes. (I just use my measuring cup).
• Add quinoa (or rice) to 8 x 8 baking dish. (9 x 9 will work as well).
• Pour hot liquid over the grain.
• Add salt, pepper and butter if using.
• Cover tightly with foil
• Bake quinoa or white rice for 25 minutes.
• Bake brown rice for one hour.
• Remove - LET REST 5 MINUTES.
• Carefully remove foil - its hot in there!
• Serve!

RICE AND QUINOA BREAKFAST PUDDING

Steps:

• Combine 1 cup quinoa, 1 cup brown rice, almond milk, honey, brown sugar, and salt in a pot over medium heat; stir until almond milk is heated through, about 5 minutes.
• Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.
• Pour egg mixture into the saucepan. Add remaining 1/2 cup quinoa, 1/2 cup brown rice, vanilla extract, and pumpkin pie spice. Bring to a boil; reduce heat and simmer until mixture begins to thicken, 10 to 15 minutes. Scoop mixture into 2 serving bowls.

HEALTHY RICE QUINOA BREAKFAST BAKE

Steps:

• Preheat oven to 350 f.
• Use http://www.food.com/recipe/brown-jasmine-rice-with-quinoa-520574 for cooking brown rice and quiona together. If you do this, you need 3 cups instead of the individual amounts of brown jasmine rice and quinoa.
• Use coconut oil to grease a 9" square baking pan.
• Mix all ingredients in a large bowl, or with a mixer. Mix enough to combine all ingredients. No extended mixing is needed. Mixture will be slightly moist and have a coarse texture.
• Deposit mixture into greased 9" square baking pan. Use rubber spatula to level the mixture within the baking pan.
• Bake for 35 minutes. Remove from oven and allow to cool before eating or storing in refrigerator.
• Suggested serving is to cut into eight bars. Serve either hot or cold. May be microwaved for one minute. Most excellent when glazed with honey at serving time.

VEGGIE QUINOA BAKE

Steps:

• Place black beans in a multi-functional pressure cooker. Add enough water to cover by a few inches. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove lid. Drain black beans and rinse out the pot.
• Combine 4 cups water and quinoa in the pressure cooker pot. Close and lock the lid. Select Brown Rice function and set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove pot carefully using oven mitts, fluff quinoa with a fork, and let cool.
• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium heat. Add onion, red bell pepper, garlic, and cumin; cook and stir until softened and fragrant, about 5 minutes. Stir in corn until heated through, 3 to 5 minutes. Remove from heat and stir in 1/4 cup cilantro. Season with salt and pepper.
• Stir black beans, onion mixture, 1 cup Colby Jack cheese, and green salsa into the pot of quinoa. Spread mixture in a large baking dish.
• Dissolve tomato paste in 3/4 cup hot water. Drizzle over the quinoa mixture. Sprinkle remaining Colby Jack cheese evenly over the top.
• Bake in the preheated oven until cheese is melted, about 25 minutes. Garnish with remaining cilantro and scallions.

WILD RICE AND QUINOA BREAKFAST STUFFING

Steps:

• In a medium saucepan over medium-high heat, combine 4 cups water with wild rice and fennel seeds; bring to a boil. Reduce heat to medium, then cover and cook for 30 minutes. Add quinoa and continue cooking, covered, until grains are just tender, about 20 minutes more. Drain if necessary and set aside.
• Meanwhile, put olive oil in a large, deep pan over medium-high heat. Sauté sausage, breaking it up with a fork or wooden spoon, until it is cooked through, about 10 minutes. Transfer sausage to a bowl with a slotted spoon. Add chopped fennel and onion to pan and sauté over medium-high heat until vegetables are soft and golden, about 10 minutes more.
• Add rice-quinoa mixture and sausage to vegetables and cook until everything is warmed through, about 5 minutes. Sprinkle with salt and pepper; serve hot or at room temperature, sprinkled with toasted nuts, if desired.

QUINOA-PEAR BREAKFAST BAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine the first 8 ingredients; transfer to a greased 3-cup baking dish. Cover and bake for 50 minutes. In another small bowl, combine almonds, brown sugar, and butter; sprinkle over quinoa mixture. Bake, uncovered, until lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, serve with yogurt.