Quinoa Cranberry Breakfast Bars

In the world of super-foods, quinoa would be the Jennifer Aniston equivalent.  It seems that every health and fitness television program, magazine, and internet article seems to put a spotlight on this undeniably healthy grain (well, technically a seed.)  Being comprised of all nine essential amino acids, quinoa is the only grain that is considered a complete protein.  It cooks up quickly, and easily and with a nutty flavor it can be used a variety of recipes.  From turning pasta salad into a quinoa salad, stir-fries, and even in stuffed peppers, quinoa can be easily substituted for most grains in any recipe.  I usually enjoy my quinoa tossed with roasted veggies and olive oil (check out the recipe here:  Roasted Veggie Quinoa). Always looking to expand my breakfast repertoire, I decided to substitute quinoa for oatmeal in a yummy batch of granola bars. With a smear of nut butter and some fresh peach slices on the side, these bars make a deliciously filling breakfast.

Quinoa Cranberry Breakfast Bars (Serves 6)

• 1 1/2 cups of cooked and cooled quinoa
• 1/2 cup of dried cranberries
• 4 egg whites
• 1/3 cup of almond milk (soy or skim milk will work too)
• 2 ripe bananas
• 1/4 cup of brown sugar

• Combine all ingredients in a large mixing bowl
• Pour mixture into a greased baking dish (8x8)
• Bake at 375 degrees for 45 minutes or until toothpick inserted in the center comes out clean
• Let cool and slice into 6 slices

Nutrition:

• Calories:  170
• Carbohydrates:  36 grams
• Fats:  1 gram
• Protein:  5 grams
• Fiber:  3 grams
• Calcium:  4 grams