Ingredients
2 12 cups quinoa, cooked & cooled
4 eggs, beaten
13 cup vanilla soymilk
13 cup maple syrup (optional)
1 teaspoon vanilla extract
1 tablespoon cinnamon
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Long twisted spoon for stirring and layering cocktails
Mixed quinoa — white, red, black for visual appeal and varied texture
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Long twisted spoon for stirring and layering cocktails
Mixed quinoa — white, red, black for visual appeal and varied texture
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
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Preheat the oven to 375 degrees F and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment. 2. In a small bowl, whisk together eggs, soy milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk. 3. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that its even. 4. Bake for 20 to 25 minutes until set and golden. 5. Using parchment, remove bake from pan as soon as possible so that it doesnt steam. 6. Cool completely and cut into squares. Serve with a dollop of nut butter.