Fresh Farmer’s Market Quinoa Bake
This guest post is from Alyssa Rimmer from The Queen of Quinoa.
Can you believe that it’s already the end of May? I keep telling myself time will slow down, that we’ll have a chance to catch our breath, enjoy the sunshine and play outside as if we were kids again. But life has a funny way of playing tricks on us. We get swept away in our daily activities, wrapped up in our busy lives, not giving ourselves the opportunity to jump out of our routines and enjoy the beauty that surrounds us.
For a lot of us, spring has vanished and brought with it the glorious summer days our bodies have been craving for months. This is my favorite time of year. It means perfect weather and sun-soaked smiles, weekend outings to the beach, long bike rides on lazy Sunday afternoons, and strolling through the farmer’s market each Saturday.
I may be biased, but I think we have one of the best farmers’ markets around. It’s filled with a wide array of vendors: ethnic street food stalls (from Nepalese to Caribbean), Vermont dairy farmers and cheese makers, Vermont vineyards, locally raised meat products, gluten-free bakeries, and most importantly fresh, organic, locally grown vegetables. It’s heaven on earth.
My favorite farmer’s market finds:
- Thick stalks of green asparagus
- Wild leeks and spring onions
- Bunches of kale and other green goodies
- Fresh and local cage-free eggs
I’m the type of person who likes to have veggies with every meal. I am a serious green machine and try my hardest to incorporate something green into my diet at least three times a day. Breakfast is where I have the most fun. Whether it’s green smoothies, a kale and quinoa saute or a delicious egg bake, veggies are always the star.
How to do you incorporate market fresh veggies into your daily breakfast routine?
Fresh Farmer’s Market Quinoa Bake
¼ cup dry quinoa
4 stalks asparagus, cut into 1 inch pieces with tips set aside
½ cup chopped cremini mushrooms (any variety will do)
½ cup leek, cut in half lengthwise and thinly sliced
3 garlic cloves, minced
1 tablespoon olive oil
2 large eggs
¾ cup almond milk (or any milk of your choosing)
Salt & pepper to taste
Preheat the oven to 375 degrees F and grease two small tart pans or ramekins.
Prepare your quinoa by combining ½ cup water and quinoa in a small pot. Bring to a boil, cover and turn down to simmer for 8 – 10 minutes. Once the water has been absorbed, remove the quinoa from the heat, keep covered and let sit for 5 minutes.
While the quinoa is cooking, prepare your eggs and veggies. In a small bowl, whisk together the eggs and milk. Set aside.
Heat the oil in a saute pan over medium heat. Add garlic, mushrooms and asparagus, sauteeing until slightly softened. Add the leeks and continue to saute until all the veggies are tender. Sprinkle with salt and pepper and remove from the heat. Remove the tips of the asparagus from the remaining veggies.
Line the bottom of each tart pan with quinoa. Add the sauteed veggies (keeping the asparagus tips separate). Pour the egg mixture into each pan, top with asparagus and place both pans on a baking sheet.
Bake in the center of a warm oven for 45 – 50 minutes, until the eggs are set and do not giggle.
Serve warm with a touch more salt and pepper to taste.
Enjoy and happy summer!!
Alyssa Rimmer is a gluten-free and dairy free food blogger who loves experimenting with healthy and whole-food ingredients. Since removing gluten and dairy from her diet almost two years ago, Alyssa has truly discovered her passion and embraced her new lifestyle. With her blog, The Queen of Quinoa, Alyssa shares her many gluten-free and dairy free recipes and discusses her journey to living a more fulfilled and healthy life. Although Alyssa does not follow a 100% plant based diet, many of her recipes are vegan and vegetarian, as well as refined sugar-free. Whatever your allergy or dietary needs, Alyssa has a treat for you!