Breakfast Quinoa Bake, with Peanut Butter and Syrup

INGREDIENTS

1 1/2 cups

cooked quinoa, cooled (~3/4 cup dry quinoa)

eggs, beaten

1/3 cup

vanilla soy milk or almond milk

1 tsp

vanilla extract

1 tbsp

cinnamon

2 tbsp

maple syrup

Peanut butter for topping; ~ ½ Tbsp. per serving

Optional: Extra syrup for the top (I used sugar-free) **