Baked Quinoa
This is a hearty casserole that can be served as s side dish or as a main dish by adding chicken. This recipe is sure to warm you up on a fall day and the best part is the not only is it gluten free, quinoa has the right mix of the 8 essential amino acids for tissue growth and repair. Quinoa is also high in fiber and protein. In addition, the spinach is high in iron and calcium and a rich source of antioxidants.
Spinach and Cheese Baked Quinoa
High in Vitamins and Minerals
Ingredients:
- 1 6-ounce bag baby spinach
- 1 medium onion, chopped
- 2 plump garlic cloves, minced
- 1 1/2 teaspoons chopped fresh sage
- 2 tablespoons fresh chopped parsley
- 1 cup uncooked quinoa
- 2 large eggs
- 3 ounces Parmigiano-Reggiano (Parmesan cheese)
Baked to Perfection
- 1 ounce young Gruyère or Romano cheese
- 2 tablespoons extra virgin olive oi
- ½ teaspoon pepper
- ½ teaspoon salt
1. Rinse and cook 1 cup of quinoa according to package directions. Should yield about 3 1/2 to 4 cups cooked quinoa. Allow to cool to room temperature before adding to other ingredients.
2. Preheat the oven to 400ºF. Oil a 2-quart casserole or baking dish.
3. Heat a medium frying pan or a wide saucepan over medium-high heat.
4. Heat 1 tablespoon olive oil add chopped onion. Sauté until it becomes translucent. Add minced garlic and when it becomes fragrant add spinach sauté only until spinach wilt and remove from heat immediately and remove from the pan.
5. In a large bowl, beat the eggs. Add salt and pepper. Stir in room temperature quinoa and spinach mixture. Add the Parmesan cheese as well as the sage. Mix together well without cutting the spinach in into tiny pieces.
6. Add the contents of the bowl to the casserole to baking dish and evenly distribute the mixture in the dish.
7. Sprinkle with the Remaining cheese and 1 tablespoon of olive oil. Bake in oven for about 24-28 minutes or until golden brown at the top. Remove from oven and allow to cool in the dish.
8. Serves 3-5. Sprinkle with each serving with fresh chopped parsley when serving.
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