I am typically a happy camper with my bowl of yogurt and fruit, muffin, or cereal, but every few days I turn into a ravenous beast who can only be satisfied by something more substantial and savory. It’s not an easily solved problem because as much as I love to cook, I do not enjoy cooking at the break of dawn. Adding to the complication, I don’t like starting the day feeling overly full. Satisfied, yes; stuffed, no.
Quinoa to the rescue.
In addition to it’s great taste and superstar nutrition profile (the only vegetable-source of complete protein), it makes me feel wonderful: satisfied for hours, yet not too full. I’m already a quinoa porridge fan,Once cooked in a square, this little casserole of sorts can be cut into handy, on-the-go breakfast bars.
They are super-simple to prepare, too. The only semi-fussy step is squeezing the liquid from the frozen spinach. Fear not; it’s really not difficult or time-consuming. Just plop the thawed spinach in the center of a clean, thin-ish dish towel and start squeezing. Thinking of something/someone that/who annoys you will make even faster. Just be sure to rinse the towel well before throwing it in the hamper.
I like these bars exactly as they are, which is in itself a rarity, as my recipe-tinkering is a constant. But these lovely bars can be accessorized in countless ways to your liking. Think herbs. Cheeses. Even bacon. Oh, and you could definitely have this as a side at dinner or lunch, too. Enjoy!
|Here is the humble assemblage of five ingredients (less salt & pepper)
|I added 2 teaspoons of dried herbes de Provence; entirely optional, but yummy.
|I am obsessed with foil-lining my baking pans because (a) I loathe washing pans and this eliminates said chore; and (b) it is so much easier to remove the baked item and cut into bars, squares or other portions.
|Your breakfast is ready!