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Quinoa-Spinach Bake

Quinoa-Spinach Bake Categories: Import
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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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