This was just one of those experiments that was perfect (to me) the very first time! We love quinoa, and who doesn't love cheese? So, add to that great spices, some nice fresh spinach, and a little milk, and you have a great casserole for dinner, or any meal, for that matter! This would work equally well for a nice brunch or lunch! I hope you enjoy it!
INGREDIENTS
When the quinoa is completely cooked, put it into the egg and milk mixture, along with the spinach and onion mixture, and mix well. Add half the cheddar cheese to the mixture while it’s warm, and mix well. Pour this mixture into a casserole dish. Pack down a bit, and cover completely with the remaining cheese.
INGREDIENTS
1 cup quinoa, (uncooked) (4 cups cooked)
½ large sweet onion, diced
1 small bag baby spinach, chopped into 1 inch pieces
2 tbsp. minced garlic
½ cup pine nuts
2 eggs
1 cup milk (I use unsweetened almond milk)
2 tsp. seasoned salt
2 cups shredded cheddar cheese (I use aged white sharp
cheddar!)
INSTRUCTIONS
Cook quinoa according to directions.
Preheat oven to 400 degrees.
Meanwhile, dice and caramelize onions. Toss in the chopped
spinach, the garlic, and the pine nuts. Cook on medium and stir until the
spinach is wilted, and the pine nuts are starting to toast. Remove from heat.
Add the milk and seasoned salt to the two eggs in a large
bowl, and whisk to mix thoroughly.
When the quinoa is completely cooked, put it into the egg and milk mixture, along with the spinach and onion mixture, and mix well. Add half the cheddar cheese to the mixture while it’s warm, and mix well. Pour this mixture into a casserole dish. Pack down a bit, and cover completely with the remaining cheese.
Bake at 400 degrees for approximately 30-35 minutes, or
until the cheese is melted, and starting to brown slightly.
