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|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|
|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
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