You might be surprised to find how useful a bowl of quinoa can be. Whip up a batch of it on a Sunday night to use for recipes throughout the entire week: porridge for breakfast, salads for lunch, side dishes for dinner, and parfaits for dessert. I enjoy mixing it into this baked spinach dish, which is ideal for autumn meals. I served this bake to my clients for breakfast, lunch and dinner; it's incredibly versatile and easy to make. It can be served warm or at room temperature, and you can try topping it with your favorite salsa for a little extra kick.
Gluten-Free and Vegetarian
1/4 cup sesame seeds
1 lb. fresh spinach, chopped
2 teaspoons olive oil
1 shallot, thinly sliced
2 cloves garlic, peeled and minced
1 tablespoon fresh thyme, finely chopped
1/4 teaspoon chili powder
2 cups cooked quinoa (about 1 cup uncooked quinoa)
1 cup plain Greek yogurt
2 large eggs, lightly beaten
3/4 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
Preheat oven to 350 degrees F.
Prepare a baking dish with baking spray, then sprinkle and coat with sesame seeds.
Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Add spinach; blanch until bright green, approximately 8-10 seconds. Transfer spinach to the ice bath to cool for 30 seconds, remove and drain. Lay spinach on a large plate atop a paper towel.
Heat oil in a medium skillet. Add shallot, garlic, fresh thyme and chili powder; sauté until translucent, approximately 8-10 minutes. Remove from heat; transfer to a medium-sized bowl.
Add spinach, cooked quinoa, yogurt, eggs, sea salt and pepper to the onion mixture; mix well to combine. Transfer quinoa mixture into the prepared baking dish and place in the oven. Bake until set and golden brown, approximately 1 hour.
Remove from oven. Slice, and serve warm.