Breakfast Tarts w/ Quinoa Crust

Here’s my favorite thing to do with 2-ingredient quinoa crusts.

Breakfast Tarts w/ Quinoa Crust

Grain | Protein | Fruit or Veg
Prep Time: 15 minutes
Cook Time: 10 minutes
Quinoa Cooking Time: 30 minutes
Servings: 2
Recipe From: Katie’s Conscious Kitchen



  • 1 recipe of Quinoa Crust see notes


  • 3 oz non-dairy ricotta see notes

Fruit or Veggies

  • Fresh fruit or veggies, as a topping see below



  • Make the crust according to the recipe linked below. 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.
  • 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. 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. 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. These crusts also freeze well.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

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One Comment

  1. Chris

    Katie I just love your creativity around food. Thank you for sharing. I’m a big fan !!!!

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