Vegetarian

Cocoa-Almond Baked Breakfast Quinoa takes several minutes to prepare.

Cocoa-Almond Baked Breakfast Quinoa takes several minutes to cook.

Cocoa-Almond Baked Breakfast Quinoa makes 8 servings.

The ingredients for Cocoa-Almond Baked Breakfast Quinoa are:

1 cup quinoa
1 1/2 cups unsweetened hempmilk, soymilk or almondmilk
1 cup pitted dates (about 5 ounces)
1/2 cup hulled hemp seeds
1/2 cup unsweetened applesauce
1/3 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt
3/4 cup almond meal, divided

Here is how you make Cocoa-Almond Baked Breakfast Quinoa:

Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Preheat oven to 350?F. Line the bottom of an 8-inch square baking pan with parchment paper; set aside. In a blender, pur?e hempmilk, dates, seeds, applesauce, cocoa and salt. Transfer to a large bowl; stir in quinoa and 1/2 cup almond meal. Transfer to prepared pan, scatter remaining 1/4 cup almond meal over the top and bake until firmly set, about 1 hour. Set aside to let cool for 1 hour, and then carefully run a paring knife around the pan to loosen the edges. Turn out onto a flat surface, remove parchment paper, cut into squares and serve. To freeze, wrap individual squares tightly and store in the freezer. Thaw in the refrigerator or microwave.Serving Size: Serves 8.Number of Servings: 8Recipe submitted by SparkPeople user GIRANIMAL.

The nutritional information for Cocoa-Almond Baked Breakfast Quinoa is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 318.6

• Total Fat: 15.2 g
• Cholesterol: 0.0 mg
• Sodium: 38.0 mg
• Total Carbs: 41.1 g
• Dietary Fiber: 7.0 g
• Protein: 12.1 g