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Quinoa Spinach Breakfast Bars

Orange Icon  Quinoa Spinach Breakfast Bars

Orange Icon  Quinoa Spinach Breakfast Bars

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Submitted by: Regina Galbick

Prep Time: 10 Minutes

Cook Time: 0 Seconds

Servings: 6

These bars work well for any meal of the day, but are especially handy for fast-paced mornings! I added 2 teaspoons of dried Herbes de Provence - entirely optional, but yummy.

  • 1 c. quinoa, white, organic
  • 16 oz. spinach, frozen, organic
  • 2 tsp. coconut oil, raw, extra-virgin, organic
  • 2 lrg. egg, omega-3, cage-free, organic
  • 4 green onion, fresh, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/4 tsp. black pepper, ground, organic
  • 1 c. cottage cheese, full-fat, raw, grass-fed or pastured, organic

Preheat oven to 350°F.

Line a 9-inch square baking dish with foil and grease with coconut oil.

Combine the quinoa with 2 cups water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 14 to 16 minutes until water has been absorbed. Transfer to a large mixing bowl.

Place the spinach in a clean dish towel and squeeze out all of the liquid. Add spinach to bowl with quinoa along with the coconut oil, cottage cheese, eggs, green onions, salt, pepper, and (optional) dried herbs. Stir until well blended.

Spread quinoa mixture in prepared pan, smoothing top.

Bake 55 to 65 minutes until set and golden brown.

Transfer to cooling rack. Cool at least 20 minutes or completely, then remove bars from pan using foil. Cut into 16 bars. Store in the refrigerator. Serve cold or re-warm for 15 seconds in microwave. Keeps 3-4 days, covered, in refrigerator, or freeze for up to 1 month. Enjoy!