Quinoa Spinach and Egg Bake (Printable Version)
Protein-rich quinoa bake with spinach, eggs, and golden cheese topping
# 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 or mozzarella
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
# Directions:
01 - Preheat oven to 375°F. Grease an 8x8 inch baking dish with olive oil or non-stick spray.
02 - Rinse quinoa under cold water. Combine quinoa and water in saucepan, bring to boil, then reduce heat, cover and simmer 12-15 minutes until water is absorbed and quinoa is fluffy. Set aside to cool.
03 - Heat olive oil in skillet over medium heat. Add onion and cook 2-3 minutes until softened. Add garlic and cook 1 minute.
04 - Add spinach to skillet and cook, stirring, for 2-3 minutes until wilted. Remove from heat.
05 - Whisk together eggs, milk, salt, pepper, and nutmeg in large bowl. Stir in cooked quinoa, spinach mixture, parsley, and half the cheese until well combined.
06 - Pour mixture into prepared baking dish. Sprinkle remaining cheese evenly on top.
07 - Bake 25-30 minutes until center is set and top is golden brown.
08 - Let cool 5 minutes before slicing. Garnish with extra parsley if desired. Serve warm.
# Expert Hints:
01 -
- It's one of those rare dishes that tastes better the next day, making meal prep genuinely exciting
- The combination of textures—creamy eggs, fluffy quinoa, and that golden cheese crust—is honestly addictive
02 -
- I once skipped the cooling step after cooking the quinoa and ended up with scrambled eggs floating in grain soup—let the quinoa cool slightly before mixing
- The nutmeg is optional but I promise it's the secret ingredient that makes people ask what's different about this recipe
03 -
- Grate your own cheese instead of buying pre-shredded—it melts so much better and you'll taste the difference immediately
- Use room temperature eggs for a smoother, more evenly distributed mixture