Quinoa Spinach and Egg Bake (Printable Version)

Fluffy quinoa combined with fresh spinach and eggs, topped with melted cheddar for a satisfying protein-rich meal.

# What You'll 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 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 to low, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork and set aside to cool slightly.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook 2-3 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
04 - Add chopped spinach to the skillet. Cook, stirring constantly, for 2-3 minutes until wilted. Remove from heat.
05 - In a large bowl, whisk together eggs, milk, salt, pepper, and nuteg until well combined. Stir in cooked quinoa, spinach mixture, parsley, and half the cheese.
06 - Pour mixture into prepared baking dish. Sprinkle remaining cheese evenly over the top.
07 - Bake for 25-30 minutes until center is set and top is golden brown.
08 - Let cool for 5 minutes before slicing. Garnish with additional fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • It is one of those rare dishes that works for breakfast, lunch, or dinner without feeling out of place
  • The texture is incredible fluffy quinoa, creamy eggs, and that crispy cheese crust on top
  • You can make it ahead and it actually tastes better the next day
02 -
  • The center should be set, not jiggly, when you pull it out, otherwise it will not hold its shape when sliced
  • Letting the quinoa cool slightly before mixing prevents the eggs from cooking prematurely and creating scrambled egg bits
03 -
  • Use a box grater for the cheese instead of pre-shredded, it melts so much better
  • If you have time, let the assembled mixture sit for 15 minutes before baking, the quinoa absorbs the flavors more deeply

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