Quinoa Spinach and Egg Bake (Print)

Protein-packed bake with fluffy quinoa, spinach, and eggs topped with golden melted cheese.

# What You Need:

→ 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 the oven to 375°F. 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 a boil, then reduce heat, cover, and simmer for 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 for 2-3 minutes until softened. Add garlic and cook for another minute.
04 - Add chopped spinach to the 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 the cooked quinoa, spinach mixture, parsley, and half of the cheese. Mix until well combined.
06 - Pour the mixture into the prepared baking dish. Sprinkle the remaining cheese evenly on top.
07 - Bake for 25-30 minutes, or until the center is set and the top is golden brown.
08 - Let cool for 5 minutes before slicing. Garnish with extra parsley if desired. Serve warm.

# Expert Advice:

01 -
  • The cheese on top gets perfectly golden and crispy while the inside stays creamy and satisfying
  • It reheats beautifully for breakfast all week long
  • You can easily customize it with whatever vegetables you have in your fridge
02 -
  • Don't skip letting the quinoa cool slightly before mixing it with the eggs, or it might start cooking them prematurely
  • The bake might look slightly jiggly when you first pull it out, but it will firm up as it rests
  • If your cheese is browning too quickly, tent the dish with foil for the last 10 minutes
03 -
  • Use freshly grated cheese instead of pre-shredded for better melting
  • If you're using frozen spinach, thaw and squeeze out all excess moisture first
  • Add the cheese to the egg mixture while it's still slightly warm so it melts into the quinoa better

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