Quinoa-Spinach Bake
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Source: Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Quinoa-Spinach Bake Ingredients Serves 8 as a side dish. | |
1 pound | spinach, leaves picked and washed |
2 teaspoons | olive oil |
1 | yellow onion, peeled and diced |
2 cloves | garlic, peeled and minced |
1 tablespoon | picked fresh thyme leaves |
1 teaspoon | finely chopped fresh rosemary |
1/4 teaspoon | crushed red-pepper flakes |
2 cups | cooked quinoa, (about 1 cup uncooked quinoa), made according to |
package directions | |
1 cup | nonfat cottage cheese |
1/4 teaspoon | freshly ground black pepper |
2 large | eggs, lightly beaten |
Olive-oil cooking spray | |
Directions Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs; set aside. Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add spinach; blanch until bright green, about 10 seconds. Transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water, and finely chop; set aside. Heat the olive oil in a medium saute pan. Add onion, garlic, thyme, | |
rosemary, and red-pepper flakes, and saute until translucent, about 8 | |
minutes. Remove from heat; transfer to a medium bowl. Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture, and stir until well combined. Pour the mixture into the | |
prepared baking dish, and place in the oven. Bake until set and edges |
are brown, 60 to 70 minutes. Slice, and serve warm or at room
temperature.
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