This is the perfect Sunday supper. Not only is it comforting and hearty the first time around, it’s an excellent make-ahead lunch for the week. I think I like it better as a leftover!
The original recipe called for cottage cheese. I not not a big fan of the stuff myself, so I’ve substituted both cheddar and goat cheese and both worked complemented the dish nicely.
Baked Quinoa with Spinach and Fresh Herbs.
- 1 Pound fresh spinach, stemmed and cleaned
- 2 Teaspoons olive oil
- 1 Yellow onion, diced
- 2 Cloves garlic, minced
- 1 Tablespoon minced fresh thyme
- 1 Teaspoon finely-chopped rosemary
- 1/4 Teaspoon crushed red pepper flakes
- 2 Cups cooked quinoa
- 1 Cup grated cheddar, goat cheese or cottage cheese
- Coarse salt and freshly ground pepper, to taste
- 4 Large eggs, lightly beaten
1. Preheat oven to 350 degrees. Lightly grease a 8×8 baking dish with butter, olive oil, or olive oil spray. Cover bottom with a layer of breadcrumbs, lightly toss in butter/oil.
2. Bring a pot of salted water to a boil. Place a large bowl of ice water next to the stove top. Blanch spinach for just about 10 seconds, and quickly transfer to ice bath. Remove cold spinach from ice bath and transfer to a fine-mesh sieve. Press down to remove as much water as possible. Chop the spinach finely and set aside.
3. In a medium skillet over medium-high heat, heat olive oil. Stir in onion, garlic, thyme, rosemary and red pepper flakes. Season with a pinch of salt. Saute until the onion is translucent, 7-8 minutes. Remove skillet from heat and transfer mixture to a large bowl. Stir in finely chopped spinach, cooked quinoa, cheese and eggs. Season with salt and pepper to taste and stir the mixture well to combine. Transfer to the baking dish.
4. Bake for 60-70 minutes, or until the edges has browned and the dish has set. Let cool for a minute before slicing and serving.
Recipe Adapted From: Whole Living.