Quinoa Spinach and Egg Bake (Printable)
Protein-packed quinoa and spinach casserole with baked eggs and cheesy golden crust
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables
03 - 5 oz fresh baby spinach, roughly chopped
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 cup shredded cheddar cheese
07 - 1/2 cup milk
→ Eggs
08 - 4 large eggs
→ Seasonings
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 tsp ground nutmeg
12 - 2 tbsp fresh parsley, chopped
13 - 1 tbsp olive oil
# How to Make It:
01 - Preheat the oven to 375°F. Grease an 8x8 inch baking dish with olive oil or non-stick spray.
02 - Rinse quinoa thoroughly under cold water. Combine quinoa and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Set aside to cool slightly.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add garlic and cook for another minute.
04 - Add chopped spinach to the skillet and cook, stirring, for 2-3 minutes until wilted. Remove from heat.
05 - In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Stir in the cooked quinoa, spinach mixture, parsley, and half of the cheese. Mix until well combined.
06 - Pour the mixture into the prepared baking dish. Sprinkle the remaining cheese evenly on top.
07 - Bake for 25-30 minutes, or until the center is set and the top is golden brown.
08 - Let cool for 5 minutes before slicing. Garnish with extra parsley if desired. Serve warm.
# Expert Suggestions:
01 -
- The way the quinoa creates this fluffy, creamy texture that somehow feels lighter than a standard breakfast casserole
- Leftovers reheat beautifully and actually taste better the next day
02 -
- Hot quinoa will cook your eggs when you mix them in, so let it cool at least 10 minutes first
- Underbaking is better than overbaking, it will continue cooking as it rests
03 -
- Use a microplane to grate fresh nutmeg instead of pre-ground, it is night and day difference
- Letting it cool the full five minutes seems annoying but it makes slicing so much easier