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Cinnamon Sugar Quinoa Snacking Cake |

Cinnamon Sugar Quinoa Snacking Cake


Perfect for a protein-packed breakfast or snack – this cake is rich in protein from quinoa and eggs. Snack happy and healthy!


  • 2/3 cup quinoa – uncooked
  • 1/3 cup of milk
  • 4 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup of melted butter, cooled
  • 1/3 cup canola oil
  • 3/4 cup of brown sugar, packed (I will try 1/2 cup next time)
  • 1 1/4 teaspoon cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup fresh or frozen (unthawed) blueberries
  • 1 tablespoon granulated sugar + 1/4 teaspoon cinnamon, mixed well


  1. Rinse quinoa and cook in 1 1/3 cup water according to these instructions (skip #3 toasting step)
  2. Cool quinoa.
  3. Place half of quinoa in a food processor (or blender) and add milk. Process for 2 minutes. Add remaining quinoa and 2 eggs. Process for 5 minutes until very smooth. (Continue in food processor if you have large capacity one. I didn’t so I continued with my electric mixer.)
  4. Pour quinoa/egg mixture in large bowl and add remaining eggs. Blend thoroughly. Add vanilla, butter, oil and mix well. In a separate bowl, mix together brown sugar, 1 1/4 teaspoon cinnamon, powder, soda; add to wet ingredients and blend well.
  5. Pour into greased 9X13″ cake pan. Sprinkle blueberries over cake. (It’s ok if they sink into batter slightly.) Sprinkle granulated sugar/cinnamon mixture over top of cake.
  6. Bake in preheated 350 degree F oven for 45 minutes until toothpick inserted comes out nearly clean. Don’t overbake.