This recipe is originally from the Meaningful Eats Blog.

Quinoa bars are great for breakfast and as portable ride food, similar to rice cakes. The mixture will be very liquid before baking. The bars are not suitable for freezing.

Makes 12-18 bars. Takes 45 min to complete. Tip: Cook quinoa the night before.

(It appears, I haven’t taken a picture of my bars. Must rectify when next making them. Sorry.)

1 cup dried quinoa (or 3 packed cups of cooked and cooled quinoa)
2 cups of water (only when using dry quinoa)
1/4 tsp salt (only when using dry quinoa)
4 eggs, beaten
1/3 cup almond milk (or whatever milk you fancy)
1/3 cup maple syrup (or honey)
1/2 tsp salt
2 Tsp melted coconut oil
1 tsp vanilla extract
1 Tsp cinnamon

I also added in some raisins and seeds (big fan), but make sure they’re small or otherwise your bars may fall apart very easily.

If using dry quinoa: Cook it in 2 cups of water with 1/4 tsp salt. Boil water, add quinoa and reduce heat to low, put lid on and cook for 15 min. Let sit with lid on for 5 min, then fluff with fork and let cool to room temperature.

Preheat oven to 180C. Line an 8 inch baking tin with baking paper (make it stick to pan with a bit of butter).
In a small bowl, whisk eggs with almond milk, vanilla extract, coconut oil and cinnamon until fully combined. Add syrup/ honey, keep whisking.
Add egg mix to cooled quinoa and combine with a big wooden spoon. If using seeds and raisins, fold them in now.
Pour mixture into baking tin, tap onto work surface to even it out. If desired, you can sprinkle some muscovado sugar on top.
Bake for 20-35 min until set and golden (it should feel fairly set when tapping with a finger, but it will still be quite flexible, you’ll see what I mean).
Using the baking paper, lift out of the tin so it doesn’t steam up and get really soggy. It will solidify some more when cooling.
When completely cooled, cut into bars.

Either wrap individually when taking as a portable food. Or serve with berries, nut butter, syrup or nutella as a tasty breakfast option.