Start your day with a nutritious and delicious quinoa breakfast cake. This wholesome dish combines the nutty flavor of quinoa with the sweetness of maple syrup and the burst of fresh blueberries. It's a perfect way to fuel your morning with a healthy and satisfying meal.
If you're not familiar with quinoa, it's a protein-packed grain that can be found in the grain or health food section of most supermarkets. Almond milk is a dairy-free alternative to regular milk, often located in the refrigerated or shelf-stable milk section. Maple syrup is a natural sweetener typically found near the pancake mixes or in the baking aisle. Fresh blueberries are usually available in the produce section, and optional chopped nuts can be found in the baking or snack aisle.

Ingredients for Quinoa Breakfast Cake
Quinoa: A protein-rich grain that serves as the base for this breakfast cake.
Water: Used to cook the quinoa.
Almond milk: A dairy-free milk alternative that adds creaminess to the mixture.
Maple syrup: A natural sweetener that provides a rich, caramel-like flavor.
Vanilla extract: Adds a warm, sweet aroma and enhances the overall flavor.
Cinnamon: A spice that adds warmth and depth to the dish.
Salt: Enhances the flavors of the other ingredients.
Blueberries: Fresh berries that add a burst of sweetness and color.
Nuts: Optional, but they add a nice crunch and additional nutrients.
Technique Tip for This Recipe
When rinsing quinoa, use a fine-mesh strainer to ensure you remove the natural coating called saponin, which can make the quinoa taste bitter. This step is crucial for achieving a clean, nutty flavor in your quinoa breakfast cake.
Suggested Side Dishes
Alternative Ingredients
quinoa - Substitute with millet: Millet has a similar texture and nutritional profile, making it a great alternative to quinoa.
water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the dish, enhancing the overall taste.
almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a suitable replacement for almond milk.
maple syrup - Substitute with honey: Honey provides a similar sweetness and can be used in the same quantity as maple syrup.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile to the dish.
cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that can replace cinnamon in many recipes.
salt - Substitute with sea salt: Sea salt has a similar taste and can be used in the same quantity as regular salt.
blueberries - Substitute with raspberries: Raspberries offer a similar tartness and can be used in the same quantity as blueberries.
chopped nuts - Substitute with seeds: Seeds like sunflower or pumpkin seeds provide a similar crunch and nutritional benefits as chopped nuts.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
Allow the quinoa breakfast cake to cool completely before storing. This helps prevent condensation, which can make the cake soggy.
For short-term storage, place the cake in an airtight container. You can keep it at room temperature for up to 2 days. If you prefer, refrigerate it to extend its freshness for up to a week.
To freeze, cut the cake into individual portions. Wrap each piece tightly in plastic wrap or aluminum foil to protect it from freezer burn.
Place the wrapped pieces in a resealable freezer bag or an airtight container. Label the container with the date to keep track of its freshness.
When you're ready to enjoy a piece, thaw it in the refrigerator overnight. For a quicker option, use the microwave. Heat on a low setting for a few minutes until warmed through.
To reheat, preheat your oven to 350°F (175°C). Place the thawed quinoa breakfast cake on a baking sheet and warm it for about 10 minutes. This will help restore its texture and flavor.
If you prefer a crispier texture, you can also reheat the cake in a toaster oven. Set it to a low to medium setting and toast until the edges are slightly crispy.
For added freshness, sprinkle some extra blueberries or chopped nuts on top before serving. This will enhance the flavor and presentation of your breakfast cake.
Enjoy your quinoa breakfast cake with a drizzle of maple syrup or a dollop of almond milk yogurt for an extra special treat.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover quinoa breakfast cake in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the cake's texture and flavor.
Microwave Method: Place a slice of the quinoa breakfast cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. This is a quick and convenient method, especially for busy mornings.
Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or coconut oil to the pan. Place the quinoa breakfast cake slice in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until warmed through. This method can give the cake a slightly crispy exterior while keeping the inside moist.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the quinoa breakfast cake on a piece of aluminum foil or a small baking tray. Heat for about 10 minutes or until warmed through. This method is great for small portions and maintains the cake's texture.
Steaming Method: Place the quinoa breakfast cake in a heatproof dish that fits into a steamer basket. Bring a pot of water to a simmer and place the steamer basket over the pot. Cover and steam for about 5-7 minutes. This method helps retain moisture and keeps the cake soft.
Best Tools for This Recipe
Oven: Used to bake the quinoa breakfast cake at the specified temperature.
Pot: Used to cook the quinoa by bringing it to a boil and then simmering.
Strainer: Used to rinse the quinoa under cold water before cooking.
Mixing bowl: Used to combine the cooked quinoa with almond milk, maple syrup, vanilla extract, cinnamon, and salt.
Spatula: Used to fold in the blueberries and nuts into the quinoa mixture.
Baking dish: Used to pour the quinoa mixture into before baking.
Measuring cups: Used to measure out the quinoa, water, almond milk, and maple syrup.
Measuring spoons: Used to measure out the vanilla extract, cinnamon, and salt.
Cooling rack: Used to let the quinoa breakfast cake cool before serving.
How to Save Time on This Recipe
Prepare the quinoa ahead: Cook the quinoa the night before and store it in the fridge. This way, you can skip the cooking step in the morning.
Use frozen blueberries: Save time by using frozen blueberries instead of fresh ones. They don't need to be washed or prepped.
Pre-mix dry ingredients: Combine cinnamon, salt, and any other dry ingredients in advance. Store them in a sealed container for quick access.
Grease the dish in advance: Grease your baking dish the night before to save a step in the morning.
Batch bake: Double the recipe and freeze individual portions. Reheat as needed for a quick breakfast.

Quinoa Breakfast Cake
Ingredients
Main Ingredients
- 1 cup quinoa
- 2 cups water
- ½ cup almond milk
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup blueberries
- ¼ cup chopped nuts optional
Instructions
- Preheat oven to 350°F (175°C).
- Rinse quinoa under cold water.
- In a pot, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes.
- In a bowl, mix cooked quinoa, almond milk, maple syrup, vanilla extract, cinnamon, and salt.
- Fold in blueberries and nuts.
- Pour mixture into a greased baking dish.
- Bake for 30 minutes or until set.
- Let cool before serving.
Nutritional Value
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