"Nothing Fancy" Quinoa Omelette Bites

This week was pancake Tuesday. Now, I don’t know about everyone else but when I was a kid I LOVED pancake Tuesday. My mom made amazing pancakes and I would smother them in butter and maple syrup and call it a day. So, I bet you’re thinking I made quinoa pancakes or something, right? Wrong. I didn’t make pancakes, though those would probably be delicious, I did make breakfast for dinner. This week I made Quinoa Omelette Bites. They were super quick, super easy and most importantly, super delicious. 

The recipe came to me from an Instagram account I was told to follow (due to her vast amount of quinoa recipes) called - @healthyfitnessmeals. Scrolling through the photos I saw this one and noticed how simple it was. I don’t know if you can tell by now, but I am a huge fan of the quick and easy. I’m a student who’s got things to do and a limited budget to work with so this recipe was perfect for me. 

You can totally personalize this recipe as well by adding anything you enjoy putting in your omelettes. I love western omelettes, so next time I make these (which won’t be long) I’ll probably make them with those ingredients. But today I made these quinoa bites with green onion, spinach and chedder cheese. Nothing fancy, but hey, all the good things in life aren’t.

Whisking the ingredients 

   

Just about to go in the oven

   

Quinoa Omelette Bites

Ingredients:
1 cup quinoa
½ cup shredded chedder cheese
3 eggs (you can use plain egg whites if you are into that kind of thing)
1 clove minced garlic
1/3 cup chopped fresh spinach
2 chopped green onions
salt and pepper for seasoning

Directions:
Preheat oven to 350 degrees and spray a mini muffin tin with cooking spray or line with muffin tins (I used muffin tins – it made for an easier clean up and I’m all about that). Cook your quinoa and then add it to a medium sized bowl and let stand for 10-15 minutes. Whisk eggs and add it to quinoa along with the rest of your ingredients. Mix thoroughly and place into muffin tins. Cook for 15-20 minutes. Take out and let them cool for 10 minutes, or if you’re like me until their cool enough so you don’t scorch your mouth. Enjoy! 

The Omelette Bites on top of a spinach salad with a roasted tomato and basil vinaigrette 

"Everything but the Kitchen Sink" Quinoa Granola Bars

I don’t mean to toot my own horn, but TOOT TOOT! These are amazing my friends, AMAZING!

Who doesn’t love a sweet chewy granola bar? I literally don’t know a single soul who doesn’t. Biting into a sweet, yet salty, chocolate chip granola bar that fills the soul with joy, there’s nothing better. Okay… maybe granola bars aren’t that great but they make life a whole lot easier when you’re someone who’s constantly on the go. Finding a granola bar that was jam packed with Quinoa was my quest and I totally succeeded when I stumbled upon a Quinoa granola bar recipe from Mouth Watering Eats . It’s simply divine.

                                       

To find my ingredients for these bars I decided I’d take a trip to Bulk Barn. When I got there I went completely buck wild and bought a ton of ingredients that would make a personalized granola bar that I, myself would love. So I hope that when you make these, you do the exact same. Add any ingredients you want. Personalize it and make it yours. Dried fruit, chocolate chips, nuts and/or coconut – whatever you think would be perfect for you. Do it and don’t look back because it’s going to rock!

Make sure to pack the mixture tightly

Here are the Quinoa Granola Bars with, you guessed it, my suggestions/changes in the brackets. Enjoy!!

Quinoa Granola Bars

Ingredients:
1 cup quick oats 

1 cup cooked quinoa

1/4 cup oat flour (I used regular flour)

1 tsp cinnamon

1/4 cup honey

1/4 cup applesauce

1/4 cup nut butter of choice (I used peanut butter because peanut butter is simply the best)

1/2 tsp vanilla

*optional: add-ins like chocolate chips, nuts, or dried fruit (DO IT! DO IT NOW! I used pecans, dark chocolate chips, unsweetened coconut and dried cranberries)*

Directions:
Preheat oven to 350F.  Line an 8x8 pan with parchment paper.  In a large bowl, mix together oats, quinoa, oat flour, and cinnamon.  Add honey, applesauce, nut butter, and vanilla.  Mix until a sticky mixture forms.  If you want to use any add-ins, throw in a handful now, and mix them in.  Press mixture into prepared pan.  Bake in preheated oven for 10 minutes.  Remove from oven and let cool.  Once cooled, cut into 8 bars.  Store in an airtight container.  For traveling, put bars in a blastic bag or wrap in aluminum foil.

Finished product tastes amazing

The "Blonde Moment" Apple Quinoa Bake

While I was at school this week, one of my classmates approached me with a recipe for an Apple Cinnamon Quinoa Breakfast Bake. I was instantly intrigued and couldn't wait to make it, so of course I made it that weekend as a lovely breakfast for my roommates and myself.
The bake didn't take long to prepare but being a relatively new cook, and one who is far from bad but far from amazing, I (of course) did not read the instructions through carefully... What!? I was excited! Apparently I was supposed to cook the bake the night before I served it. Oopsie...I realized this about halfway through the preparation process so I made the conscious decision to only add about half the milk the recipe called for, otherwise I would've had a lake…not a bake (cue “joke” drums).
Luckily the bake came out the perfect consistency, and I saved breakfast. I really enjoyed this bake but I think with the lack of milk compared to that which was called for, the spices were very overpowering. 
I really want to make this recipe again, but make sure I make it the proper way. So I thank my classmate for handing over this recipe and I apologize for having a HUGE blonde moment.
So with that said, what did we learn this week folks? Always read the ENTIRE recipe beforehand. I don't think I can stress that enough, can I?
Here is the Apple Cinnamon Quinoa Breakfast Bake with a couple of my personal changes, as usual, in the brackets.

The Apple Cinnamon Quinoa Breakfast Bake 

Apple Cinnamon Quinoa Breakfast Bake

Ingredients:

1 cup uncooked Quinoa

1 ½ teaspoon cinnamon

½ teaspoon nutmeg

1/8 teaspoon ground cloves

2 apples, peeled and diced

¼ cup raisins ( I didn’t use raisins because I didn’t have any but I’m sure they’d be great)

2 eggs

2 cups vanilla soy milk (since I didn’t make it the night before I only used one cup – the liquid from the apples, eggs and maple syrup would make up for the rest of the milk)

¼ cup maple syrup

1/3 cup almonds, chopped

Directions: Preheat the oven to 350F. Lightly grease a 7 by 11 inch baking dish (an 8 by 8 works too). In a small bowl, mix the uncooked Quinoa with the spices. Pour into a greased dish. Sprinkle the apple and raisins (if you use them) on top of the Quinoa. In the same small bowl, beat the eggs. Whisk in the soy milk and maple syrup. Pour the egg and milk mixture over the top of the fruit and Quinoa. Lightly stir to partially submerge the fruit. Sprinkle the chopped almonds on top. Bake for one hour or until the casserole is mostly set with only a small amount of liquid left. Allow to cool, then cover and refrigerate. In the morning, cut a square, microwave it on a plate, and enjoy alone or withhh a few dollops of Greek yogurt.