Quinoa Spinach and Egg Bake (Printable)

Protein-rich casserole with quinoa, spinach, and baked eggs topped with melted cheese

# Ingredient List:

→ 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 (dairy or unsweetened plant-based)

→ 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 (optional)
12 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
13 - 1 tbsp olive oil

# How to Make:

01 - Preheat oven to 375°F. Lightly 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 boil, reduce heat, cover and simmer 12-15 minutes until water is absorbed and quinoa is fluffy. 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 garlic and cook 1 minute more.
04 - Add chopped spinach to skillet and cook, stirring, for 2-3 minutes until wilted. Remove from heat.
05 - In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Stir in cooked quinoa, spinach mixture, parsley, and half the cheese. Mix until well combined.
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 extra parsley if desired. Serve warm.

# Expert Tips:

01 -
  • The texture is incredibly satisfying with fluffy quinoa, tender spinach, and just the right amount of cheesy crust on top
  • It comes together faster than you think and leaves you with leftovers that actually taste better the next day
  • Everyone assumes you spent way more time and effort than you actually did
02 -
  • Overbaking makes the eggs rubbery and the quinoa dry, so start checking at 25 minutes
  • Letting the quinoa cool slightly before mixing with eggs prevents them from partially cooking
  • The bake continues cooking as it rests, so removing it while the center still jiggles slightly is actually correct
03 -
  • Grate your own cheese instead of buying pre-shredded - the anti-caking coating prevents proper melting
  • Squeeze excess water from the spinach after wilting if it seems too wet
  • Use the fork test instead of a knife - when it comes out clean but still slightly moist, it is done

Return