It’s hard to believe that there are only three weeks left in the semester! I feel as though I just arrived in San Diego, but it already feels like home.
While I was in LA for Thanksgiving, this happened….
To say I was excited would be an understatement! I was also quite relieved to have the final confirmation that I did in fact graduate from college!
And now the recipe…
Quinoa is awesome. I eat it for breakfast with yogurt, berries, and a dash of cinnamon. I eat it for dinner on top of a salad with a drizzle of balsamic dressing and now I’m baking with it! Best source of grain-like protein!
This recipe incorporates cooked quinoa so it’s really easy to use any leftover from dinner!
quinoa banana bread
(makes one loaf)
- 1 3/4 cup flour (1 cup white flour and 3/4 cup wheat)
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp salt
- two ripe bananas
- 1 cup cooked quinoa (cooled)
- 1 egg, beaten
- 1/4 cup unsalted buter (melted)
- 1/4 cup fat free plain greek yogurt
Preheat the oven to 350. In a bowl, combine the dry ingredients together. In a separate bowl combine the mashed banana, cooked quinoa, melted butter, egg, and greek yogurt. Slowly add the dry ingredients into the wet.
Pour into a greased loaf pan (I sprayed mine with PAM) and place into the oven. Cook for about 55 minutes, but the amount of time could vary depending on your oven. Check with a toothpick. The bread will be ready when the toothpick comes out clean when the toothpick is inserted into the middle of the loaf.