Quinoa Egg Bake with Thyme and Garlic
Serves 6
Time 1 hr
The quinoa in this recipe gets baked in the oven so it doesn't need to be precooked. Instead, it settles into the bottom of the pan and creates a moist crust. Quinoa is a super grain — it contains all 8 essential amino acids — making it a complete protein. Watch our how-to video.
Special Diets:
Ingredients
- 1 teaspoon unsalted butter
- 1/2 cup uncooked quinoa
- 8 eggs
- 1 1/4 cup low-fat (2%) milk
- 1 tablespoon chopped garlic
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 cups packed baby spinach, roughly chopped
- 1 cup finely shredded Romano or Parmesan cheese
Method
Preheat the oven to 350°F. Butter an 8x8-inch baking dish; set aside.
Put quinoa into a fine mesh strainer and rinse with cold running water until water runs clear; drain well.
In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa.
Stir in spinach then pour mixture into the prepared dish.
Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes.
Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.
Nutritional Info:
Per serving: 260 calories (130 from fat), 14g total fat, 6g saturated fat, 300mg cholesterol, 660mg sodium, 14g carbohydrates (2g dietary fiber, 3g sugar), 18g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 teaspoon unsalted butter
- 1/2 cup uncooked quinoa
- 8 eggs
- 1 1/4 cup low-fat (2%) milk
- 1 tablespoon chopped garlic
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 cups packed baby spinach, roughly chopped
- 1 cup finely shredded Romano or Parmesan cheese