Did you know that when you mix a bit of fresh spinach with quinoa you can make a pretty darn amazing baked pie?
No, it’s not gross.
It’s actually quite tasty.
It’s actually Really tasty.
No need to run off to Dean ‘n Deluca or Whole Foods Market for their pre-made options when you can whip up this baby in no time.
I’m actually not quite to sure as to why, after thirty years I’m just coming around to exploring the other side of grains.
And I’m not just talkin’ about your average bowl of quinoa here, folks.
I’m talking about creating a masterpiece.
I mean, honestly- one look at this guy below and would you really think I whipped him up with quinoa?
I didn’t think so.
You’ve probably had a similar dish before made from flour or potatoes and served with applesauce and sour cream…o the memories of when I was a kid.
But, who wouldn’t love a bite of this quinoa goodness?
Well, my friends, your ordinary ‘bake’ just got a whole lot better.
This quinoa spinach bake couldn’t be easier to make. All you need is some quinoa, fresh spinach, sesame seeds, eggs, yogurt, a cut little shallot and a few spices.
You can serve this with anything from mashed avocado and hummus or a side of Greek plain yogurt.
No breadcrumbs in this recipe, folks- I opted for white sesame seeds instead, which line the baking dish and give the quinoa an extra crunch with each bite.
Perfect for lunch or dinner and heck- I’m even ready to serve it to my clients for breakfast.
Why not, right?
- ¼ cup sesame seeds
- 1 lb. fresh baby spinach
- 2 tsp. extra-virgin olive oil
- 1 shallot, diced
- 2 cloves garlic, peeled and minced
- 1 Tbsp. dried thyme
- ¼ tsp. chili powder
- 2 cups cooked quinoa (about 1 cup uncooked quinoa)
- 1 cup Greek plain yogurt
- 2 large eggs, lightly beaten
- ¾ tsp. sea salt
- ½ tsp. freshly ground white pepper
- Preheat oven to 350 degrees F.
- Coat an 8 x 8-inch baking dish with cooking spray, then 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 hot spinach to the ice bath to cool for 30 seconds, remove and drain water. Set aside spinach on a paper towel.
- Heat olive oil in a medium skillet. Add shallot, garlic, 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 60 minutes.
- Remove from oven. Slice, and serve warm or at room temperature.