Pumpkin Pie Quinoa Breakfast Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
This sweet and crunchy topped quinoa bake is the perfect way to start off the weekend. And heck, who doesn't like the taste of dessert for breakfast?
  1. Preheat oven to 350F and lightly oil a 4 cup casserole dish. [I used a small dab of coconut oil]
  2. In a small bowl combine all ingredients, minus the topping. Stir until fully mixed, then pour into prepared casserole dish.
  3. Cover with a tight lid and cook for 45-50 minutes.
  4. Meanwhile, combine all topping ingredients. After the 50 minutes are up, remove casserole from oven and sprinkle topping over top of the casserole.
  5. Return to the oven and cook uncovered for another 10-15 minutes, or until golden.
When you place the topping over the top, there should still be some liquid left in the dish. Baking it uncovered for the remaining of the cooking time will evaporate the liquid. Also since it's fall, it's the perfect time to actually grow pumpkins! Just make sure that you are ready for a ton of them so read up on how to store squash and pumpkins and all those other great veggies so none go to waste.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/02/pumpkin-pie-quinoa-bake/