Quinoa Egg Bake Recipes

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BAKED QUINOA WITH SPINACH AND CHEESE



Baked Quinoa with Spinach and Cheese image

This is an easy gratin, a comforting casserole that you can serve as a main dish or a side.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 9

1 6-ounce bag baby spinach
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves
4 cups cooked quinoa, (1 cup uncooked)
2 large eggs
3 ounces Gruyère cheese, grated (3/4 cup)
1 1/2 teaspoons chopped fresh sage
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.
  • Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.
  • Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.
  • Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 238 milligrams, Sugar 2 grams, TransFat 0 grams

QUINOA-SPINACH BAKE



Quinoa-Spinach Bake image

This baked mixture of quinoa, spinach, cottage cheese, and eggs is substantial enough to serve on its own. In place of fresh spinach, you can also use 3/4 cup frozen, chopped spinach that has been thawed.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 13

Olive-oil cooking spray
Breadcrumbs, for baking dish
1 pound spinach leaves, picked and washed
2 teaspoons olive oil
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 tablespoon picked fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed red-pepper flakes
2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
1 cup nonfat cottage cheese
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs; set aside.
  • Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add spinach; blanch until bright green, about 10 seconds. Transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water, and finely chop; set aside.
  • Heat the olive oil in a medium saute pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes. Remove from heat; transfer to a medium bowl.
  • Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture, and stir until well combined. Pour the mixture into the prepared baking dish, and place in the oven. Bake until set and edges are brown, 60 to 70 minutes. Slice, and serve warm or at room temperature.

Nutrition Facts : Calories 218 g, Cholesterol 55 g, Fat 5 g, Fiber 4 g, Protein 12 g, Sodium 174 g

QUINOA EGG BAKE



Quinoa Egg Bake image

This is from a Whole Foods newsletter. It's basically quiche-like, but healthier from the quinoa crust and is insanely adaptable with different veggies and cheeses. The ease and health is what I like best.

Provided by DeeCooks

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup uncooked quinoa
8 eggs
1 1/4 cups milk
1 tablespoon chopped garlic
1 teaspoon chopped thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups packed Baby Spinach, roughly chopped
1 cup finely shredded romano cheese or 1 cup parmesan cheese
butter or margarine, to grease pan

Steps:

  • Preheat oven to 350°F Spray 8 x 8 baking dish with cooking spray or use butter/margarine. Be generous.
  • Put quinoa into a fine strainer and rinse and drain well.
  • In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach, then pour into prepared dish.
  • Cover tightly with foil thenshake dish gently so quinoa settles on the bottom in a fairly even layer. (Don't stress about it, though.)
  • 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.

Nutrition Facts : Calories 501.4, Fat 29.3, SaturatedFat 14.7, Cholesterol 492.6, Sodium 1165.1, Carbohydrate 22.3, Fiber 1.6, Sugar 1.3, Protein 36.5

QUINOA EGG BAKE



Quinoa Egg Bake image

Make and share this Quinoa Egg Bake recipe from Food.com.

Provided by Hannah V.

Categories     Breakfast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 teaspoon butter
1/2 cup uncooked quinoa
8 eggs
1 1/4 cups nonfat milk
1 tablespoon garlic, chopped
1 teaspoon thyme, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups packed spinach, roughly chopped
1 cup finely shredded romano cheese or 1 cup parmesan cheese
1 red bell pepper
1 green bell pepper
1 large tomatoes

Steps:

  • Preheat oven to 350°F. Grease an 8-by-8-inch glass or metal baking dish with butter; set aside.
  • Put quinoa into a fine-mesh strainer and rinse under 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 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.

Nutrition Facts : Calories 245.9, Fat 11.9, SaturatedFat 5.1, Cholesterol 265.5, Sodium 497.7, Carbohydrate 16.9, Fiber 2.4, Sugar 5.1, Protein 17.6

VEGGIE QUINOA BAKE



Veggie Quinoa Bake image

I came across some quinoa bake recipes online and decided to put my spin on them, using ingredients I had on hand. This recipe is very flexible so you can add or subtract veggies and other ingredients as you wish. Serve with sour cream, avocado, and hot sauce.

Provided by LauraF

Categories     Everyday Cooking     Vegetarian

Time 1h45m

Yield 8

Number Of Ingredients 16

¾ cup dry black beans
4 cups water
2 cups tri-colored quinoa
1 tablespoon vegetable oil
1 red onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 pinch cumin
1 ½ cups frozen grilled corn (such as Trader Joe's®)
½ cup chopped fresh cilantro, divided
salt and ground black pepper to taste
2 cups shredded Colby Jack cheese, divided
¾ cup spicy green salsa, or more to taste
1 tablespoon tomato paste
¾ cup hot water
2 scallions, thinly sliced

Steps:

  • Place black beans in a multi-functional pressure cooker. Add enough water to cover by a few inches. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove lid. Drain black beans and rinse out the pot.
  • Combine 4 cups water and quinoa in the pressure cooker pot. Close and lock the lid. Select Brown Rice function and set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove pot carefully using oven mitts, fluff quinoa with a fork, and let cool.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a large skillet over medium heat. Add onion, red bell pepper, garlic, and cumin; cook and stir until softened and fragrant, about 5 minutes. Stir in corn until heated through, 3 to 5 minutes. Remove from heat and stir in 1/4 cup cilantro. Season with salt and pepper.
  • Stir black beans, onion mixture, 1 cup Colby Jack cheese, and green salsa into the pot of quinoa. Spread mixture in a large baking dish.
  • Dissolve tomato paste in 3/4 cup hot water. Drizzle over the quinoa mixture. Sprinkle remaining Colby Jack cheese evenly over the top.
  • Bake in the preheated oven until cheese is melted, about 25 minutes. Garnish with remaining cilantro and scallions.

Nutrition Facts : Calories 414.4 calories, Carbohydrate 50.9 g, Cholesterol 32.7 mg, Fat 15.8 g, Fiber 7.3 g, Protein 19.1 g, SaturatedFat 8.3 g, Sodium 384 mg, Sugar 3.8 g

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