Protein Flip Blueberry Peach Quinoa Bake

Base:3 ripe peaches, sliced (reserve half for topping)1½ cups fresh blueberries, tossed with 1 tsp cornstarch1 cup quinoa, rinsed but uncooked2 cups milk of choice (unsweetened almond, oat, dairy, etc.)2 large eggs2 tbsp allulose (plus 1 tsp for topping)2 tbsp almond butter, softened2 tsp ground cinnamon1 tsp vanilla extract¼ tsp sea salt1 scoop Unjury unflavored protein powder1 tbsp Just Better Fiber¼ cup chopped walnuts (plus extra for topping)Toppings (per serving):¼ cup plain Greek yogurt1 tbsp chia seeds Instructions:Prep the Oven: Preheat to 350°F (175°C). Lightly grease a 9x9-inch baking dish. Mix Wet Base: In a large bowl, whisk together eggs, milk, almond butter, allulose, cinnamon, vanilla, salt, protein powder, and fiber until smooth. Add Dry Ingredients and Fruit: Stir in rinsed quinoa, then gently fold in half the peaches, all the blueberries, and walnuts. Assemble: Pour mixture into the baking dish. Arrange reserved peach slices on top. Sprinkle with extra walnuts and the remaining 1 tsp allulose. Bake: Place in the oven and bake 50–60 minutes, or until the center is set and a knife inserted comes out clean. Cool and Serve: Let cool for 10–15 minutes before slicing. Serve warm or chilled with Greek yogurt and chia seeds. Chefs Note (Protein Flip™):
This bake uses quinoa and Greek yogurt as primary protein sources, with eggs for structure and almond butter for richness. By keeping dairy as a topping and not the bulk of the protein, it balances plant and animal proteins while maximizing fiber.