Recipe: Crock Pot Banana Bread Quinoa

If your family refuses to eat quinoa because “it looks weird” or “it sounds too healthy” disguise it to taste like banana bread. You’ll have them eating out of your hands (or in this case, directly out of the crock pot) in no time!  A yummy recipe to add to your pregnancy nutrition!

Yields about 6 1/2 cup servings.


1 cup of quinoa (I used Bob’s Red Mill)
1/2 cup of Seasonal Coffee-mate Warm Cinnamon Sugar Cookie *
1/2 cup low-fat milk
1 cup water
1 1/2 banana (past ripe)
2 tablespoons chopped walnuts
3 tablespoons brown sugar
1 1/2 tablespoons butter, melted
1/2 teaspoon vanilla extract

*NOTE! If you can’t find that kind of creamer or you’d prefer to use something else, substitute light cream and add about 1 – 1/2 tablespoons cinnamon.


Mash the banana in a bowl and set aside. In another bowl, mix the brown sugar and walnuts together.
Pour quinoa, creamer (or light cream), milk, water, butter and vanilla into the crock pot. Add the mashed banana and stir to evenly distribute. Sprinkle the sugar and walnut mixture into the quinoa and stir to mix.
Cook on low for 4 – 6 hours, or until the quinoa is fully cooked. If you need to, add additional liquid or sugar to the mixture for taste.
Serve warm and garish with slices of banana!

Nutritional information per serving:

Calories: 260
Fat: 7 grams
Carbohydrates: 38 grams
Fiber: 2.5 grams
Protein: 5.5 grams

Compliments of The Realistic Nutritionist