Cinnamon Raisin Quinoa Breakfast Bake

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In a small saucepan, combine quinoa, water and salt and bring to a boil. Once it comes to a boil, turn the heat down to low and let simmer until quinoa is cooked through and water is absorbed, about 15-20 minutes. In the meantime, preheat the oven to 375 degrees.
When the quinoa is finished cooking, spoon it into a large mixing bowl and set aside. Allow it cool for at least 10 minutes.
In a smaller mixing bowl, combine the eggs, milk, maple, vanilla, and cinnamon. Whisk to beat the eggs and combine everything together.
Once the quinoa is cooled down, add the egg mixture to the quinoa. Then add the raisins and walnuts, use a wooden spoon to mix everything together, until evenly incorporated.
Spray an 8x8 inch baking dish with non-stick cooking spray, and pour the quinoa mixture into the dish. Bake for 30-35 minutes until the top is golden brown and the inside is cooked through.
Let it cool for at least 15 minutes before cutting into it. This will prevent it from falling apart when you cut it.

notes - if you are using already cooked quinoa, then use 2 cups. But if you are cooking the quinoa for this recipe only, then use 1 cup uncooked, and use the ratios above.

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