Broccoli and Cheese Quinoa Quiches

I’m obsessed with cute little single serving quiches.

…that are crustless.

And cheesy.

And full of keeeeeeenwahhh.

And this awesome organic grass-fed cheddar from the farmer’s market (pictured next to the world’s best granola).

You can get creative and stuff these with any kind of cheese and veggie.  I’m already dreaming about the possibilities. Who needs crust when there’s quinoa, ya know?

They’re portable, pop-in-your-mouthable, and portion-controlled.

Does portion control go out the window when you eat like, 4?

Broccoli and Cheese Quinoa Quiches

-makes about 12 (you may have some batter leftover), inspired by these


  • 1 large head of broccoli, diced into bite-size pieces
  • 1/2 large onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp olive oil
  • 5 eggs
  • 1/2 cup milk
  • 1 cup shredded cheddar
  • 3/4 cup cooked quinoa
  • 3/4 – 1 tsp salt
  • pepper to taste


  1. Pre-heat your oven to 350 degrees.
  2. Spray a muffin tin liberally with cooking spray and set aside.
  3. Cook your quinoa: Place 1/2 cup dry quinoa and 1 cup water in a medium saucepan.  Bring to a boil and then simmer, covered for 15 minutes.  You’ll have some left over.
  4. While quinoa is cooking, heat a large skillet over medium heat and add oil.  Add chopped broccoli, garlic and onion.  Sautee for about 10 minutes, or until softened.  You may want to steam your  broccoli if you prefer it very soft.  Set aside to cool.
  5. Whisk together eggs and milk for about a minute.  Add cheddar, cooked veggies, salt and pepper.
  6. Pour batter into muffin tins.
  7. Bake for 25-30 minutes.

I ate two of these for breakfast this morning with some coffee + soymilk + honey, and they actually filled me up till lunch. I even brought oatmeal too anticipating the hunger. WEEEEEEEEEEEIRD.

Does any one else think these would be an adorable appetizer?

And no, portion control most definitely does not go out the window when you eat 4.  Single serving shmingle shmerving.

Crispy Tofu Fingers

Sweet baby cheezus these are tasty.

Suuuuuper tasty.

I was in a serious pickle trying to name these.

Tofu cutlets?

Tofu nuggets?

Tofu fingers?


Toes and fingers with tofu?

All I know is that they’re chock full of healthified crispy deliciousness and you should probably buy some ‘fu and make them ASAP.

Try them with chicken if you’re feel carnivorous.

Crispy Tofu Fingers

-serves 2-3

Pinned Image


  • 1 pound of tofu, drained
  • 1 1/2 to 2 tbsp olive oil
  • 1/2 cup whole wheat flour
  • 1/2 cup egg whites (or a couple eggs whisked together)
  • Whole wheat Italian bread crumbs (recipe below)

Whole Wheat Italian Bread Crumbs:

  • 2 slices of whole grain bread, toasted
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • pepper to taste

First, let’s clarify how to drain tofu in order to achieve that fabulous chewiness. Draining tofu helps to remove the moisture that makes tofu mushy.  The more water drained, the more flavor and chewiness.

1)  Drain the water out of the pack of tofu.  Wrap the tofu in a layer of paper towels/dish cloth and place on a plate.

You will probably have to change out the paper towels two or three times (maybe every 30 minutes to an hour) to get out as much water as possible.

2) Put another plate upside down on top of the tofu. Place a few heavy objects on top of the plate. I used a heavy pot with tomatoes inside.


  1. Drain and press tofu (see above for tutorial).
  2. Make bread crumbs: Toast bread.  Place toasted bread in food processor/blender along with garlic powder, salt, basil, oregano, and paprika.  Blend until the mixture resembles bread crumbs.
  3. Set up your dredging assembly line.  Place whole wheat flour, egg whites and bread crumbs in three separate large bowls.
  4. Slice tofu into 1/4-1/2 inch slices.
  5. Heat a large skillet with a tbsp of oil over medium heat.
  6. Dredge tofu in flour, then egg whites, then bread crumbs. Make sure to really press on those bread crumbs on both sides!
  7. Once pan is hot, add tofu slices.  Cook a few minutes on each side, until brown and crispy.
  8. Add more oil between batches to ensure even crispiness.

Dip in pesto or my favorite Trader Joe’s organic ketchup.

If you think you don’t like tofu, I really think these may make you a believer. But I’m sure these would be awesome with shrimp or chicken as well.

I love love love these tofingers with spicy sweet potato fries.  I discovered that it’s actually possible to make crispy ones, which is rather-earth shattering.

More on that later this week!

Arugula Almond Pesto

Today my intern friends and I went to the Clintonville Farmer’s Market. It was nothing short of AWESOME, minus the fact that it took us nearly a day to get home because of game day traffic.

Table upon table of organic greens, tomatoes, grass-fed cheese, artisan breads, coffee, jam, baked goods and more.

I felt like a kid in a candy store.

So, ya know, I only got a few things.

Lettuce, arugula, acorn squash, sweet potatoes, zucchini, yellow squash, green onions, broccoli, basil, celery, red peppers, tomatoes, three packs of luna burgers, organic eggs, organic grass-fed cheddar and granola.

But wait. THIS BASIL.

The amazing people from Jorgenson farm gave me this humongous bag of organic basil for $5.00.  I could easily make enough pesto to feed every mouth in America.  They actually grow the mint for Jeni’s backyard mint ice cream as well as a bunch or herbs for Northstar.  The interns and I will be volunteering at the farm’s third Sunday dinner tomorrow, and I couldn’t be more excited.

I apologize in advance if every recipe this week has some form of basil in it.  I’d say that’s more than likely, pals.


I’m not even obsessed with granola. It’s one of those health foods that’s not a health food, usually packed with massive amounts of sugar and oil.  But this granola had rolled oats, a gazillion nuts, seeds and dried fruits listed waaaaay before organic maple syrup and coconut oil on the ingredient list.  The combination of the lightly toasted pecans and perfect coconutty sweetness was truly fantastic.   I wish I remembered the name of the booth–but since I don’t, make sure you stop by the vegan prepared food stand and pick some up! I’ve tried several of their products and they never cease to amaze me.

Would you like some yogurt with that granola?

But wait.  THIS PESTO.

Arugula Almond Pesto

Disclaimer: Let me assure you that the color of this pesto really doesn’t do the flavor justice.  For some reason, the top of the pesto turned a brownish green, hiding all the bright green underneath.  It’s what’s on the inside that counts, right?


  • 1 heaping cup of packed basil
  • small handful of arugula
  • 1/3 cup parmesan/asiago cheese
  • 10 (or more) almonds
  • 2 garlic cloves
  • 2 1/2 tbsp olive oil
  • 2 tbsp vegetable broth (or more oil)
  • 1/2 tsp salt


  1. Combine all ingredients except oil in a food processor.
  2. Add in oil and process until smooth.

Think of this pesto like, uh, Shrek.  Not the prettiest, but most definitely a keeper.

* * *

“Like”  Hummusapien on Facebook!  Check it out for all my blog links and Trader Joe’s obsessions.

PB & J Ice Cream

Well hey there, hot stuff.

I mean it’s a shame we can’t all look that good, ya know?

I spent way too long peeling hard boiled eggs tonight. DO NOT–repeat, DO NOT use fresh eggs to make hard boiled eggs for avocado egg salad.  They take daaaaaaays to peel.  Days.

You could always pack your strawberries and frozen pineapple for tomorrow’s work snack while the eggs are boiling.  Ya know, multi-task. Or stare at that precious single serving packet of Justin’s maple almond butter and get excited because you know work tomorrow will be ten times better knowing that’s in your lunchbox.

At least they turned out looking beautifully round and perfect.


At  least I have lunch for work tomorrow.

And dinner for tonight.

So naturally I wanted dessert after dinner but I was super tired and feeling lazy. I thought, “Okay, what does everyone have in their fridge right now?”

Probably some eggs. Probably some bread.  Probably some ketchup.  Maybe some mayonnaise.

Yeah, I wasn’t in the mood for an egg sandwich with ketchup and mayo either.

But milk?  Bananas? Peanut butter? Jelly?  You most definitely all have that sitting around bored in your pantry.

Pb & J Ice Cream

-serves one


  • 1 heaping tbsp peanut butter
  • 1 tbsp strawberry jelly
  • 1/4 cup milk (I used plain soymilk)
  • 1/2 of a sliced frozen banana (or unfrozen if you must)
  • 3 ice cubes


  1. Combine all ingredients in a food proccesor/blender/magic bullet until completely smooth.
  2.  Pour into a dish and freeze for at least an hour, but at least two ideally.
  3. Scoop into a serving bowl.  Drizzle with peanut butter and devour.

I was impatient and took it out after an hour so it was half smoothie and half ice cream.  You could also skip the freezing and it this as a peanut butter and jelly smoothie.

If you want to add some crushed dark chocolate pretzels, roasted peanuts, a drizzle of chocolate sauce, another tablespoon of peanut butter, and hey maybe some coconut (toasted?), no one would think it’s weird.


Greek Green Goddess Dressing

Greek yogurt is like the new black.

It’s just so in right now.

Everyone wants to eat it because it’s low-cal and high protein yada yada and everyone wants to produce it because it’s in high demand. First there was Fage, then Chobani, and now Yoplait and the other big boys have stepped in.

So why are some cheaper and some thicker?

Big companies have a funny way of twisting health food into less healthy food by replacing key ingredients with funky additives and thickeners that mimic the real thing and drive down the cost.  That’s why certain brands of “greek yogurt” are much thinner and have less protein.  They aren’t really strained, which gives authentic Greek yogurt that extra thick and creamy texture and high level of protein.  They have added whey protein concentrate, fooling customers into thinking it’s the real thing when it’s really just regular yogurt with added milk protein, thickeners and stabilizers.

Next time you buy Greek yogurt, do yourself a favor and read the ingredients.  If there’s more than cultured skim milk, live active yogurt cultures and maybe a bit of sugar and fruit, put it back.  You’ll find that the some versions have  whey protein concentrate, gelatin, carageenen, and artificial sweeteners. With demand on the rise, producers will continue to find ways to mimic the thick texture and high protein concentration in the cheapest way possible, so don’t fall victim to their shenanigans.

Fage, Chobani, and Dannon Oikos are the real deal.

Hate to name names, but sorry Yoplait, you are not.

Check out this article to learn more.

I was inspired my favorite dip to make a creamy yet healthy salad dressing that I could drown my arugula in and eat the whole entire batch of.  Because come on, that’s what usually happens anyway.

Not to mention that my avocado was having a near death experience.

It doesn’t usually happen that I have a wrinkly cucumber from the Farmer’s Market lingering in the crisper drawer with fresh basil and chives asking to be made into dressing. But hey, when life gives you wrinkly cukes and dying avocados….

Greek Green Goddess Dressing

-makes about one cup

  • 1/2 cup plain Greek yogurt
  • 1/4 cup avocado flesh
  • 1/2 of a medium-sized cucumber, cut into chunks
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped chives (green ends)
  • 1 1/2 tsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp garlic powder

Combine all ingredients in a food processor or high-speed blender and blend until smooth.  This may take a few minutes since the cucumber skins are stubborn little buggers. Grrrrrrr.

I enjoyed this dressing drizzled over an arugula salad with cucumbers and a beloved peanut cilantro luna burger.  I had green beans with garlic on the side, which I ended up dousing in the dressing as well, obviously.

Spread it on a sandwich, over grilled tofu/chicken, on a salad, on veggies.  Spread it on your face.

The whole batch has less than 200 calories, so feel free lick it clean. I practically did.

No shame, no shame.

Dessert Oatmeal

If your lunch is packed in a big blue Trader Joe’s lunchbox, it’s destined for greatness.

…some one very wise once said.

I’ve been packing my lunch at night lately before I go to bed and it’s been saving me loooooooooots of precious time in the morning. I prefer to spend the majority of my morning making/eating breakfast, so having lunch ready to go in the fridge is a big plus.

Leftover quinoa quiche with an apple for lunch.

Pumpkin protein bar for snack.

Tofu cutlets + another apple + greek yogurt for class at night.  Ehhhhh that didn’t happen. I ended up getting a monstrous greek salad and eating it with the tofu for dinner during class.

With lunch all packed up, I had time to sit down for a good two minutes and enjoy oats with peanut butter, berries and flax in the morning.

When I got home, I was really craving something chocolately and peanut buttery and hot.  AND I recently discovered that dipping a dark chocolate covered pretzel in drippy peanut butter is literally one of the best combinations of snackity sweet and salty desserts on god’s green Earth.

Okay, wait.  I meant to say that combining those peanut buttery chocolate pretzels with more peanut butter and more chocolate in oatmeal form is ACTUALLY one of the best combos ever.

Dessert Oatmeal

-serves one

  • 1/2 cup rolled oats
  • 1/2 cup milk + 1/2 cup water (or all water)
  • dash of salt
  • 1 tsp pure maple syrup/sugar (optional)
  • dash of vanilla
  • 3 chocolate covered pretzels, crumbled
  • 1/2-1 tbsp drippy peanut butter
  • 1 tbsp chocolate chips
  1. Combine oats, milk, water (or all water) and salt in a large microwavable bowl.
  2. Microwave for three minutes. Make sure to use a large bowl or it will overflow!
  3. Stir in vanilla and maple syrup.
  4. Drizzle with drippy peanut butter and top with crushed pretzels and chocolate chips.

Oatmeal for breakfast and oatmeal for dessert.



Recent Eats and Treats Part II

Well sooooooome one took a little hummusapien hiatus.  Oopsies.

Let’s recap the last couple months before I let you in on a few delish recipes to get you through the work week.

Work week?  Ew.

Meet Ethan. He is the cutest baby on the planet who happens to be my nephew.

Ethan gets angry when I go months without blogging and act like it’s totally fine.


Meet Busy.  Or me as a graduate student/dietetic intern/babysitter/blogger (trying?).

Who of course still has time for the Buckeyes.

Sooooo about food. Easy-ish food. Easy-ish food that I eat every single day.


Steel cut oats with berries

For the quick-cooking version: Boil 3/4 cup of water.  Add 1/4 cup oats. Simmer with lid for 7 minutes.  Top with blueberries/strawberries/raspberries, a spoonful of ground flax and a drizzle of peanut butter if you’re feeling nutty.  Simple + healthy.

Hot n’ Eggy Oats

Combine 1/2 cup rolled oats, 2 egg whites, and about a cup of water in a large microwaveable bowl.  (I use a really big glass Tupperware bowl since microwaving oats often = overflow.)  Microwave for three minutes.  Add a hefty pinch of salt and drizzle generously with hot sauce.  And maaaaaybe stir in shredded colby jack.

Freezer Pesto Egg Breakfast Burritos

Take the time on a lazy Sunday to prep these. Scramble some eggs, roast a sweet potato and sautee zucchini and onion.  Stuff in a whole wheat tortilla with that delicious leftover pesto you have.  You’ll appreciate these when you’re 20 minutes late for work and your belly is right on schedule.

Homemade Vanilla Latte

Brew a cup of coffee.  Microwave 1/2 cup of milk (I used soymilk) + 1 tsp pure maple syrup + dash of vanilla  for about 45 seconds.  Blend the hot milk in a magic bullet until it gets frothy and then pour over hot coffee.  HEYYYYY homemade lattes!


Avocado Egg Salad

I am in love with this recipe.  It is amazing. Make it for lunch!

My Favorite Salad: Tempeh Arugula Salad

Crumble half a block of tempeh.  Cook over medium heat until brown and season with garlic and salt.  Serve on top of a bed of arugula, sliced cucumber, feta, kalamata olives and tahini dressing (tahini + greek yogurt or TJ’s tahini sauce thinned with water/greek yogurt).

Quinoa Quiche

My version: Cook 1 cup quinoa.  Combine cooked quinoa with 1/2 cup canned pumpkin, 1 cup chopped kale, 1 chopped zucchini, 1/2 of a chopped onion,  and 4 tbsp nutritional yeast (optional) or 1/2 cup shredded cheese (optional). Whisk 5 eggs together and combine with quinoa veggie mix.  Season with lots of salt, pepper and garlic.  Cook at 400 degrees for 20-25 minutes. Serves 4.

My Favorite Sandwich: Smoked Salmon w/Veggies and Avocado

Toast two slices of whole-wheat/sprouted bread.  Spread cream cheese or hummus on both slices. Top with 1/4 of a sliced avocado, 4 slices of cucumber, 1 chopped green onion, a handful of arugula, and smoked salmon.  YUM.


Tofu cutlets with pesto and sweet potato fries

Tofu: Drain 1 pound of tofu. Slice into about six slices, longways.  Dredge in whole wheat pastry flour, a beaten egg or soymilk, and seasoned whole wheat bread crumbs (in that order).  Pan fry in 1 tbsp of oil over medium heat.

Sweet potato fries: Preheat oven to 400 degrees. Slice a sweet potato into fry shapes.  Drizzle with coconut oil.  Season with salt, garlic powder and smoked paprika.  Bake for at least 20 minutes, or until spotted.

Or try zucchini sticks!

Tempeh Taco Salad

Crumble half a block of tempeh.  Brown in a bit of oil over medium heat. Season with cumin, chili powder, salt, garlic and smoked paprika. Sprinkle over greens of choice and top with green onions, avocado, tomato and greek yogurt instead of sour cream.

Creamy Kale and Mushroom Quesadillas

Holy yum.  Use whole wheat tortillas for more fiber!

Desserts and Snacks

Almond butter chocolate chip cookies

These are such awesome cookies.  I cut the recipe in half in order to make 12 cookies.  For the sugars, I used 1/4 cup organic sugar + 8 packets of stevia instead of 3/4 cup sugar.

Warning: do not use melted coconut oil!  It will result in flat cookies that you’re forced to turn into a beautiful cookie cake.

Pumpkin Protein Bars

An awesome way to use up canned pumpkin. Perfectly portioned for that 3:00 snack.

Hummus+Egg Whites+Hot Sauce

I know this probably sounds like a weird combination.  I never ate hot sauce on my eggs growing up, either.  Spray a small bowl and microwave egg whites (I don’t measure, maybe 1/4-1/2 cup) for about a minute.  Top with a dollop of hummus and douse in hot sauce. Mmmmmmm snack time.

Here are some other fabulous looking recipes for your viewing pleasure:


Time to run to the grocery store?  Time to pack lunch?  Time to make dinner?  Time to do all three?!


Thank god for homemade lattes.

Recent Eats and Treats

In between babysitting this little rugrat, I’ve been cooking up some fab recipes from a few fab blogs that I read daily.  I love Mondays because I know there will be new recipes to drool over and thus new foodgasms to follow once I make them.

I mean I don’t know who I love more.

This girl or this avocado basil cream?

Let’s start with the eats since they’re supposed to come before the treats. Jessica’s double bean burgers with avocado basil cream are STUPID good.

STUPID. My mom and dad and I agreed that you could put that sauce on a sock and it would still be unreal.  I even used greek yogurt instead of sour cream.  It was super easy and I intend to put it on everything from pastas to wraps to salads.  The burgers were delicious as well–don’t omit the smoked paprika.  Kills it.

Next up is another one of Jessica’s recipes from Toasted sesame quinoa with chicken, except I used tofu.  Make it.

P.S.– I apologize if you follow me on instagram (@Hummusapien) and have already seen most of these pics.

Next is Trader Joe’s tahini sauce.  This isn’t a recipe from another blog; it’s just amazing on salads and I encourage you to buy it immediately. Pictured below is the tahini sauce smothered all over a romaine salad with pan-“fried” tempeh, tomato, onion and kalamata olives.

And now for the treats.  First, the loaf of all loaves: Daily Garnish’s blueberry walnut banana bread. Whole wheat and perfectly moist though it has NO butter/oil. I used chocolate chips instead of the blueberries. It’s a very simple recipe; however, I did have to cook it much longer than recommended.

Also, Jessica’s chocolate chunk oatmeal cookie bread.  I used almond milk + lemon juice in place of the buttermilk.  Delicious. No picture, my apologies.

Next, Dashing Dish’s moist pumpkin protein muffins using Garden of Life’s raw protein. In addition to be delicious and packed with protein, they have no added sugar.  I made six muffins and instead of using sugar, I used six packets of stevia and blended five small dates into the batter.  I had to cook these a lot longer than recommended as well.

Since I had lots of leftover pumpkin, I made her pumpkin spice protein pancakes this morning for breakfast (sweetened with stevia).  They kept me full for about three hours, which is an accomplishment.

Tonight I wanted to make muffins and found this random recipe for chocolate chip muffins.  I used all whole-wheat pastry flour instead of using both white and whole-wheat like the recipe said.  Other than that and using almond milk instead of skim, I followed the recipe exactly and these muffins were PERFECT.  Super moist–presumably from the yogurt (I used greek and added a tad more brown sugar). You would never ever know that they only had 133 calories and 2 grams of fat each.

And now for the red velvet cookies. Lots of white flour, sugar and butter. Lots of yumminess and less healthiness for the 4th of July.

These were perfect. Make sure you use an electric stand mixer if you make them and cook them for 10 minutes, not 12.

Please go make some of these awesome recipes!

And lick the mixer afterwards.

Peach Pops

I’ve been lucky enough to spend all week with my favorite seven-year-old on the planet.

We’ve done lots of cooking.



Perfectly portable Peach Pops.

Lots of p’s around these parts.

Popsicle molds are a fabulous way to cook with the kids AND they’ll only set you back about $4 at Bed, Bath and Beyond.  Since I know you all have those 20% off coupons and assuming I’ve done my math correctly, we’ll drop that down to a mere $3.20.

These popsicles take about three minutes to make. In addition to being fast, healthy and delicious, they are completely customizable to whatever fruit you have in the fridge or freezer.

-makes 4 popsicles

*You may need to adjust the measurements based on the size of your molds

  • One 7 oz. container of chopped peaches in 100% juice (not drained), or one cup of chopped peaches
  • 1/3 cup organic vanilla yogurt + more for topping
  • 2 tbsp orange/mango/tropical juice (optional)

  1. In a blender/magic bullet/food processor, blend all of the ingredients together. Feel free to leave out a couple peaches to stir in at the end if you prefer some chunks.
  2. Pour mixture into molds.
  3. Place a dollop of yogurt on top of each one.
  4. Place caps on molds and freeze for at least 3-4 hours.  These must be completely frozen in order to come out of the molds properly.

Our second version was raspberry cream.  Throw a handful of raspberries into the mix and put a dollop of yogurt beneath and on top of the mixture. Delish!

Now go relax in this 3,000 degree weather and enjoy a Peach Pop or four.

Banana Nut Quinoa Scramble

If you’re not in the mood for cold oatmeal cereal, maybe you’ll be in the mood for hot quinoa.  Ya know, since it’s only 91 degrees outside.


I was reading Self magazine before bed last night and was pleasantly surprised to find a multitude of awesome recipes featuring superfoods like quinoa (pronounced keen-wa), salmon, eggs, lentils and sweet potatoes.  They even had a spread featuring vegan recipes like creamy alfredo with peas.

If you haven’t heard about quinoa’s magical powers yet, it’s about time you do.  Let’s have a little health chat.

Quinoa is a complete protein, meaning it has all nine essential amino acids, which is rare in the plant world.  It is a gluten-free grain-like seed packed with protein, fiber, iron, calcium, magnesium and manganese.  It is believed that quinoa may be especially beneficial for people who suffer from headaches, atherosclerosis and diabetes.

It cooks in about 15 minutes and has a texture similar to rice with a mild, nutty flavor that can be turned into numerous sweet or savory dishes, like quinoavocado salad. I throw it in everything from salads to soups to oatmeal. I always get it at Trader Joe’s because it’s only $3.99 for a pound; though I hear you can get big bags at Costco, as well.

Breakfast this  morning was inspired by a recipe from Self called Banana-Nut Pancakes, featuring quinoa and eggs as the superfoods. I decided to change it up and make an eggy quinoa scramble with caramelized bananas and toasty walnuts.

It sure is super food.

Banana Nut Quinoa Scramble with Caramelized Bananas

-serves one

  • 2 tbsp chopped walnuts
  • 1/2 cup cooked quinoa
  • 2 egg whites
  • 1/3 cup milk (I used unsweetened vanilla almond)
  • 1 banana, sliced (save one half for caramelized bananas)
  • 1/4 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/2 packet of stevia or 1-2 tsp sugar
  1. Heat a medium skillet over medium heat.  Toast walnuts for 5-10 minutes, or until golden brown.  Remove walnuts from pan and set aside.  Leave pan on for the scramble.
  2. Meanwhile, whisk  together cooked quinoa, egg whites, milk, banana, vanilla and cinnamon together in a 2-cup  liquid measuring cup (for easy pouring) or large bowl.
  3. Add toasted walnuts to mixture.  Spray the same pan with cooking spray and pour mixture into pan.
  4. Scramble quinoa over medium heat until golden brown.
Caramelized bananas:
  • 1/2 banana, sliced
  • 1 tsp butter/Earth Balance
  • cooking spray
  1. Heat a small pan over medium heat.  Add butter.
  2. Add bananas and cook until browned, about 5 minutes or less.

The browned bananas really take this recipe to another level.  In other words, don’t bother making the quinoa without the caramelized bananas.

Try this next time you have the time to make a healthy, delicious breakfast.

I guarentee you’ll be keen for keen-wa, too.