This vegan quinoa bake with zucchini is a delicious way to serve quinoa to babies and kids. It's also an easy opportunity to add variety to their breakfast or snack!
15ouncecan full fat unsweetened coconut milk (+ ¼ cup of milk, see note)
1tablespooncinnamon
1cup(195g) dry quinoa, rinsed
2tablespoonschia seeds
2tablespoonsground flaxseeds
1cupsqueezed zucchini, about 1 medium(120g measured after squeezing)
Instructions
Preheat oven to 375 degrees Fahrenheit. Lightly grease a 8 inch square pan and set aside.
In a large bowl, stir together all the ingredients minus the zucchini until well combined. Fold in the zucchini.
Pour the mixture into the pan.
Bake for 45-50 minutes, until the center is set.
Allow for it cool for at least 15 minutes. Scoop and serve with toppings of choice
Notes
Be sure to squeeze out as much excess moisture as you can from the zucchini by using a dish towel or cheesecloth.
I like to use a combination of chia and flax seeds in place of eggs. If you wish, you can use just one of the two.
You will need 2 cups of milk total. 15 ounce can is about 1 ¾ cup. And rather than opening up another can, add ¼ cup of whatever milk you have on hand (dairy or non-dairy).
If you want a clean slice, refrigerate for at least an hour.
Transfer leftovers to an airtight container and keep in the fridge for up to 5 days or freeze for up to 3 months.