Spinach quinoa breakfast bars are great to make on the weekend, keep in the refrigerator, and eat in the mornings for a well balanced breakfast throughout the week. We all need better nutrition in our lives AND convenience. This make ahead meal is the best of both worlds!
Spinach quinoa breakfast bars
- 1 cup quinoa
- 1 16 oz of fresh chopped spinach (you can also use frozen)
- 2 teaspoons extra virgin olive oil
- 1 cup nonfat cottage cheese
- 2 large eggs
- 4 green onions (chopped (if green onions are large, only use 3))
- 1/2 sea salt
- 1/2 tsp freshly ground black pepper
- Preheat oven to 350. Line a 9×9 baking dish with foil and spray with nonstick cooking spray.
- Combine the quinoa with 2 cups water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 14 to 16 minutes until water has been absorbed, Transfer to a large mixing bowl.
- Place the spinach in a clean dish towel and squeeze out all of the liquid.
- Add spinach to bowl with quinoa along with the oil, cottage cheese, eggs, green onions, salt, pepper, and (optional) dried herbs. Stir until well blended.
- Spread quinoa mixture in prepared pan, smoothing top.
- Bake 55 to 65 minutes until set and golden brown. Transfer to cooling rack. Cool at least 20 minutes or completely, then remove bars from pan using foil; cut into 16 bars. Store in refrigerator, Serve cold or re-warm for 15 seconds in microwave. Keeps 3-4 days, covered, in refrigerator, or freeze for up to 1 month.