Quinoa Breakfast Bake
*Batch Cooking Recipe*
Nutrient-packed quinoa, hemp seeds and hemp milk add protein, fiber and essential fatty acids to your morning. Whip up over the weekend, and then enjoy for breakfast during the week.
1 cup quinoa
1 1/2 cup unsweetened almondmilk
1 cup pitted dates (about 5 ounces)
1/2 cup hulled hemp seeds
1/2 cup unsweetened applesauce
1/4 teaspoon fine sea salt
3/4 cup almond meal, divided
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. Lightly coat 8-inch square baking pan with butter; set aside. In a blender, purée almondmilk, dates, seeds, applesauce 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. Cut into squares and serve.
To freeze, wrap individual squares tightly and store in the freezer. Thaw in the refrigerator or microwave.