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
