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 9x9 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.

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