Gluten, sugar, and dairy-free
1 cup dry quinoa and 2 cups water (or 2 cups cooked quinoa)
1 tsp ground cinnamon
1/2 tsp salt
1 egg, lightly beaten
1/2 tsp Sweetleaf liquid vanilla stevia
1 banana, mashed
1 cup chopped mango
1/2 cup raspberries
This recipe is from a paper. A sticky note was attached reading as follows: Barely cover eggs w/ water - Put on burner, turn to High - Once it starts to barely boil, turn to med./high + slow boil for 15 min
If quinoa is not already cooked, place the quinoa and water in a large pot, bring to a boil, and cover and simmer for 15 minutes until all water is absorbed.
Preheat oven to 350 F
In a large bowl, mix together the quinoa, cinnamon, and salt. Add the egg, stevia, and banana until combined well. Gently mix in the chopped mango. Spray a pie plate with nonstick cooking spray. Press mixture into pie plate. Bake for 20-30 minutes until quinoa is lightly browned on top.
