I found this on the website for Everyday Food, and there’s no way it would have fit into an 8 x 8 pan – I did mine in a casserole, but next time will put it in maybe a 9 x 13 because the crispy edges are really nice. This works out great for a weeknight meal, with anything! – enjoy!
Quinoa Spinach Bake
1 onion, diced AND 4 cloves of garlic, minced
1 T. fresh thyme leaves AND 1 t. fresh rosemary leaves, all minced
1/4 t. red pepper flakes (or to taste)
1/2 t. EACH salt AND freshly ground pepper
2 packages (10 oz/300 g) frozen chopped spinach, thawed and squeezed of water
1 c. uncooked quinoa, cooked accordingly to package directions in chicken broth
2 c. cottage cheese AND 2 eggs, lightly beaten
Preheat the oven to 350 and lightly spray a 9 x 13 pan. In a large skillet, heat up a bit of oil and saute the onion for a few minutes until it starts to soften, then add the garlic, thyme, rosemary, pepper flakes, salt and pepper and cook for a couple more minutes.
Add in the spinach and saute until any excess water has evaporated, then stir in the cooked quinoa and cook it all together for a few minutes, adjusting spices if necessary. Remove the skillet from the heat and mix in the cottage cheese and eggs.
Press the mixture lightly into the prepared pan and bake for 30 to 40 minutes, until the edges are starting to brown. Slice (or scoop) and serve straight away or at room temperature later on.
- Category: Quinoa, Spinach, One-pot Meal, Vegetarian