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

serves 2

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!

25 Responses to Fresh Farmer’s Market Quinoa Bake

  • This looks amazing! I love baked quinoa!!! I don’t have a problem getting my veggies in, but I like baking with them for the boys since they tend to be a little pickier then me. This looks absolutely perfect for summer time!

    [Reply]

    Alyssa @ Queen of Quinoa Reply:

    @Sarena (The Non-Dairy Queen), Let me know if you make the recipe – it’s definitely kid friendly! The quinoa adds a little crunch and is so tasty!

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  • Maggie Savage says:

    I love what you did with the asparagus – it’s art :) Thanks for sharing your awesome stuff with our readers!

    [Reply]

    Alyssa @ Queen of Quinoa Reply:

    @Maggie Savage, why thank you! That’s so sweet. I’m very e cited to be part of this awesome community and am glad everyone is enjoying the recipe!

    [Reply]

  • NANCY BENNETT says:

    this sounds and looks wonderful, can’t wait to try it. Thanks for all your great recipes.

    [Reply]

  • I would eat this for breakfast, lunch or dinner! Thanks for posting!

    [Reply]

    Alyssa @ Queen of Quinoa Reply:

    @Carolyn Fernandez, I do eat this for breakfast, lunch and dinner :) Super tasty and healthy too!

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  • Dorene says:

    Thanks for the recipe…this looks great. This may be a silly question…but what size are your tart dishes? If I don’t have any, what else could I use? Thanks much!

    [Reply]

    Alyssa @ Queen of Quinoa Reply:

    @Dorene, no such thing as a silly question! My tart pans are 4 x 4, but if you don’t have those handy you could also use small ramekins or an 8 x 8 pie dish. Even a square baking dish would work! Let me know if you try the recipe and how it turns out for you.

    xo Alyssa

    [Reply]

    Dorene Reply:

    Thanks Alyssa….think I’ll go with the pie dish! It looks delicious…something you’d see at a B&B! :-)

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  • how beautiful! it looks delicious and lovely! thanks for sharing!

    [Reply]

  • @NANCY BENNETT, thanks Nancy! Please let me know how it turns out or if you have any questions!

    xo Alyssa

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  • Jennifer says:

    I think this will be dinner tonight! Looks yummy!

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  • I am excited to try this. I’ve been doing the eggs and veggie frittata thing for so long, I need a change. Here it is. I can imagine the quinoa as a kind of crust giving it a new interesting taste treat. Thank you so much for expanding my repertoire.

    [Reply]

    Alyssa @ Queen of Quinoa Reply:

    @Megan@BlueStarVermont.com, I’m so happy that this has inspired you! You must let me know how you like it. And yes, the quinoa crust makes this little breakfast recipe quite delicious!

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  • One more quick question. Would that wonderful Farmer’s Market you are talking about happen to be in Burlington?

    [Reply]

    Alyssa @ Queen of Quinoa Reply:

    @Megan@BlueStarVermont.com, and yes, the Farmer’s Market sure is Burlington! Are you in the area?

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    Megan@BlueStarVermont.com Reply:

    @Alyssa @ Queen of Quinoa, I’m in in the middle of the state in Woodstock where we have a growing Farmer’s Market.

    [Reply]

    Alyssa @ Queen of Quinoa Reply:

    @Megan@BlueStarVermont.com, that’s fantastic! I’m from Norwich (and actually spending the weekend down here with my parents), so know the area well! So happy to have met another VT blogger!

  • @Jennifer, let me know how you like it!

    [Reply]

    Jennifer Reply:

    @Alyssa @ Queen of Quinoa, LOVED IT! Although I didn’t read the recipe very well, and just ended up stirring the quinoa in with everything else (so no crust). We also added 4 oz diced ham. SOOOO GOOD! Hubby said he could eat it all day. :)

    [Reply]

    Alyssa @ Queen of Quinoa Reply:

    @Jennifer, yay that’s fantastic! How did it work without cooking the quinoa? I’m sure it was still tasty! Diced ham is a great idea – I don’t eat red meat but am thinking about turkey bacon. Yum!

    [Reply]

    Jennifer Reply:

    @Alyssa @ Queen of Quinoa, Oh, the quinoa was cooked, I just didn’t use it as a crust! Although most of it did just fall to the bottom anyway. Thanks for a fantastic recipe. We will definitely be making this part of our regular meal rotation!

  • Elaine says:

    This looked so good, I had to try it. However, as a busy Mom, I wanted to make a double recipe to last longer – and make it ahead. The night before I assembled the quinoa/veggies in a square baking dish and in a separate bowl I whisked my eggs/milk. Then in the morning I just had to poor and bake. Super easy in the fast paced morning! I ate one serving that morning and now I have several mornings left of breakfast already made. It takes 60 seconds in the microwave at work and I am getting the day started with some good food. Thanks for the idea – this will be good with just about anything found at the farmers market.

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  • One word…..YUM!
    I just sent this recipe to my mother and she is SO excited to try this!
    Thankyou :)

    [Reply]

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