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Monday, February 25, 2013

Quinoa Egg & Veggie Casserole

During the work week, my go to breakfast is generally scrambled eggs with spinach and a side of oatmeal.  On the weekends, I like to switch things up a bit (always keeping it clean of course) because I have a little more time to prepare something scrumptious.  So, I decided to make a healthy breakfast casserole.  This recipe is wonderful because it makes 8 hearty servings that can feed the whole family, or, you can have leftovers to grab and go throughout the work week!  Packed with superfoods such as eggs, garlic, spinach, and my new favorite, quinoa; this casserole is super simple to make and is sure to keep you full, fueled, and focused.

Quinoa Egg & Veggie Casserole
Serves 8

- 1/2 cup Organic Quinoa (uncooked)
- 4 Whole Eggs
- 1.5 cup Liquid Egg Whites
- 1 cup Unsweetened Vanilla Almond Milk
- 1 tbsp Mrs. Dash Garlic & Herb Seasoning
- 2 cups Organic Baby Spinach, chopped
- Red, Orange, Yellow, and Green Bell Peppers, diced
- Shredded Cheese (optional)

- Preheat oven to 350°F. Spray an 8x11 inch glass baking dish with non-stick cooking spray; set aside.
- Put quinoa into a fine mesh strainer and rinse under cold running water until water runs clear; drain well.
- In a medium bowl, whisk together quinoa, eggs, egg whites, almond milk, and Mrs. Dash.
- Stir in spinach and diced peppers then pour mixture into dish.
- Cover dish with foil and jiggle gently so that quinoa settles on the bottom in an even layer.
- Bake until just set, about 50 minutes.

If it fits your macros...
- Remove foil and evenly sprinkle cheese on top. (I did half with cheese for my boyfriend).
- Return to oven and bake, uncovered, 10-15 minutes more, until golden brown and crisp.
- Set aside to let cool briefly, then slice and serve.

Additional Ingredient Suggestions:
- Kale
- Mushrooms
- Onions
- Tomatoes
- Zucchini
- Squash
- Sweet Potato
- Green Beans
- Broccoli
- Whatever your heart desires (or in my case, fits you meal plan)

Facts about Quinoa!
 Pronounced “KEEN-wah”
  • It’s extremely high in protein (18%) and is a source of “complete protein,” which means that it includes all nine essential amino acids.
  • It contains about twice the protein of regular cereal grains and fewer carbohydrates.
  • It’s low in cholesterol and sodium.
  • It’s higher in lysine — which is essential for tissue growth and repair — than wheat.
  • It’s a great source of manganese, magnesium, iron and phosphorus.
  • It cooks faster than rice.
  • It’s gluten-free, which makes it suitable for those with celiac disease.
  • It’s non-dairy and a good source of calcium, great if you're vegan or lactose-intolerant.

Nutritional Information:
Per Serving
109 calories, 3g fat, 167.5mg sodium, 211.5mg potassium,
10g carbohydrates (2g fiber, 1g sugar), 11g protein



  1. Thank you! I was going to make a crustless quiche today, but i`d much rather this! Pictures to come later :),

    1. You're very welcome! I really hope you like it :) Tag me on Instagram @qtcandyxo and/or Twitter @CandyBrenn to show me how it turns out! Happy Tuesday hun! <3