Savory Quinoa-Spinach Breakfast Bars

“In my quest to add quinoa to my diet, I came across this recipe. However, there was no nutritional information attached to it. As I am trying to watch my sodium and cholesterol, I wanted to enter it in here so that I can keep track of the numbers. :) Originally found on the Enlightenedcooking blog.”
1hr 40mins
16 bars

Ingredients Nutrition


  1. Preheat oven to 350°F Oil a 9-inch square baking pan.
  2. Rinse the quinoa well, and place in a saucepan with 2 cups of water. Bring to a boil, reduce heat to medium-low, cover and cook for about 15 minutes or until all the water has been absorbed. Turn off heat and set aside.
  3. Squeeze alll the water out of the thawed spinach and place in a bowl. Add the quinoa and the rest of the ingredients and mix well.
  4. Spread the mixture into the prepared baking pan.
  5. Bake for 55 to 65 minutes until set and golden brown. Cool in the pan on a cooling rack for at least 20 minutes or until completely cool. Cut into 16 bars.
  6. This can be served either warm or cold. You can store the bars in the refrigerator for a week, or freeze them for up to a month.

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