Here’s something fun you can do with that 2-ingredient vegan quinoa crust I was just raving about. This looks like dessert, but I assure you it is not sweet, it’s basically your regular breakfast quinoa bowl reorganized into a prettier format. 🙂 No flour, no sweeteners, just simple, yummy, whole, real food.
Note: The 2 mini-tarts pictured are a maintenance quantity (6 oz crust divided into 3 and 3). The savory asparagus and tomato tart at the bottom of this post is a weight-loss quantity (4 oz crust).
Breakfast Tarts w/ Quinoa Crust (V)
Each Serving Contains:
- 1 Grain Serving
- 1 Protein Serving
- 1 Fruit Serving
- 1 recipe of Quinoa Crust
- Quinoa Crust (contributes 1/2 protein)
- 3 oz non-dairy ricotta (1.5 proteins)
- 12 oz fresh fruit or veggies (or if good fruit isn’t in season, swap out some fruit for some Chia Fruit Spread!)
Condiments & Spices
- Splash of vanilla
- Dash of cardamom, cinnamon, ginger, be creative!
- Grain Additions: Increase the quinoa to 12 oz (6 oz per serving) in the crust, and don’t worry about adjusting the flax, just add a little more water if needed.
- Protein Additions: Use 7 oz of ricotta (I know… yum!!) or swap some out for pecans, almonds, or walnuts, get nutty! 🙂
- Fat Additions: Add coconut oil in the crust, use even more ricotta, add coconut flakes, or top with some nuts.
- Make the crust according to this recipe. It takes about 30 minutes with previously cooked quinoa, or 45 minutes if cooking the quinoa.
- Reduce the oven temperature (or preheat) to 350 F.
- Mix the ricotta with your desired flavorings. I like to whip the ricotta with a little water or non-dairy milk in a small bowl to make it lighter and creamier, and also because it goes further.
- Spread the ricotta over the tart.
- Add your fruit in some kind of pretty pattern. I love peaches, berries, figs, plums, pears, and cherries. For a savory option, try adding herbs into the ricotta, and top with roasted veggies, tomatoes, asparagus, leeks, etc. Go wild. Note: In the winter, try nut butter whipped with some water into a “mousse” instead of ricotta, with apples or bananas on top!
- Pop back into the oven for 5-10 minutes, just to warm it up. Or, eat it cold and raw. Do what makes you happy and free.
- Split into two equal servings. Each one is a complete breakfast. Leftovers will keep well for a couple days in the fridge. This can also be made the night before and warmed up in the morning, or you can eat it cold.
Substitutions: If quinoa isn’t your thing, you might try making a crust with millet or oats instead. You could also use an egg as a binder instead of the flax and it wouldn’t change the quantity calculations. Also, if you use dairy ricotta you can use more than is given here. My calculations are based on nut-based ricotta which is counted like nut butter. Refer to your food plan to swap for dairy.
Recipe Source: Katie’s Bright Kitchen