Quinoa-Banana Skillet Bake ‪gluten‬-free Recipe


Quinoa-Banana Skillet Bake ‪gluten‬-free Recipe

Quinoa-Banana Skillet Bake ‪gluten‬-free Recipe

Quinoa-Banana Skillet Bake ‪gluten‬-free Recipe
Serves 6
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432 calories
51 g
0 g
24 g
8 g
11 g
216 g
107 g
23 g
0 g
12 g
Nutrition Facts
Serving Size
216g
Servings
6
Amount Per Serving
Calories 432
Calories from Fat 208
% Daily Value *
Total Fat 24g
38%
Saturated Fat 11g
57%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 107mg
4%
Total Carbohydrates 51g
17%
Dietary Fiber 7g
26%
Sugars 23g
Protein 8g
Vitamin A
1%
Vitamin C
9%
Calcium
6%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 4 tablespoons coconut oil
  2. 1 cup quinoa, thoroughly rinsed
  3. 2 cups very hot water
  4. 1/4 teaspoon salt
  5. 3 medium bananas, diagonally sliced
  6. 1/2 cup chopped dates
  7. 1/4 cup shredded unsweetened coconut
  8. 3 tablespoons brown sugar
  9. 2 teaspoons ground cinnamon
  10. 1 cup walnuts, toasted and coarsely chopped

Instructions
  1. Position a rack in the lower third of the oven and preheat it to 375*F/190*C
  2. Warm 2 tablespoons of the oil in a medium saucepan over medium heat. Add the quinoa and stir well to coat the grains. After 3 minutes, add the hot water and salt. Raise the heat to high and bring it to a boil. Reduce the heat to low and simmer, covered, for 10 minutes.
  3. Meanwhile, heat the remaining 2 tablespoons of oil in a 9-inch/23-cm cast-iron skillet [or oven-safe, nonstick pan]. Add the bananas and cook over medium heat for 2 to 3 minutes, turning to brown on both sides. It may be necessary to do this in batches. Transfer the bananas to a plate and reserve. Set the skillet aside for later use.
  4. After the quinoa has cooked for 10 minutes, add the dates, coconut, half the sautéed bananas, 1 tablespoon of the sugar, and 1 teaspoon of the cinnamon. Stir well and remove the pan from the heat. Pour the quinoa mixture into the reserved skillet and spread evenly.
  5. Combine the walnuts and remaining 1 teaspoon cinnamon and 2 tablespoons sugar in a small bowl and stir to blend. Scatter the mixture over the quinoa and spread evenly to cover. Arrange the remaining cooked bananas atop the nut mixture. Bake, uncovered, for 20 minutes, until the top is golden brown and fragrant. Serve hot, warm, or at room temperature.
Notes
  1. Using just ripened, but still firm bananas will work best. Soft bananas will be harder to flip when cooking in the pan.
  2. There will be water left in the pot with quinoa, which is normal and it will absorb while baking.
  3. We used a 10-inch cast iron pan and it was finished in 16 minutes.
  4. We used pecans instead of walnuts [what was on hand] and added fresh berries on top.

beta
calories
432
fat
24g
protein
8g
carbs
51g
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Adapted from Fit Cooking Masterchef

Easy Dinner Recipes http://easydinnerrecipes101.com/

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