Description
This easy vegan quinoa breakfast bake is hearty, wholesome, and naturally plant-based, made with protein-rich quinoa, vegetables, and simple pantry spices. Perfect for meal prep.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 cup unsweetened almond milk
- 1/4 cup olive oil
- 1 bell pepper, diced
- 1 small onion, diced
- 1 cup spinach, chopped
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish with olive oil.
- In a large bowl, combine cooked quinoa, almond milk, and olive oil.
- Stir in bell pepper, onion, spinach, and nutritional yeast.
- Add garlic powder, onion powder, paprika, salt, and pepper.
- Mix until well combined.
- Transfer mixture to the prepared baking dish.
- Bake for 30–35 minutes until set and lightly golden.
- Let cool slightly before slicing and serving.
Notes
Add mushrooms or zucchini for extra veggies. Store leftovers in the fridge for up to 4 days and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 2g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan quinoa breakfast bake, vegan breakfast, plant based breakfast