Spinach Quinoa Bake Recipe

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Spinach Quinoa Bake

Stormy Stewart


a great alternative to pasta

pinch tips: How to Fold Ingredients





1 lb
fresh spinach
1 Tbsp
fresh thyme
1 tsp
finely chopped rosemary
1/4 tsp
crushed red pepper flakes
2 clove
garlic chopped
yellow onion diced
2 tsp
olive oil
2 c
cooked quinoa
1 c
cottage cheese
1/4 tsp
freshly ground black pepper
eggs slightly beaten

Directions Step-By-Step

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.

About this Recipe