Spinach And Feta Flan With Quinoa Pastry Recipes

SPINACH AND FETA FLAN WITH QUINOA PASTRY

Steps:

• For the Pastry, preheat oven to 180 fan. Spray a 9 inch non stick pie or flan dish with oil. A loose base flan dish is best.
• Dissolve the stock cube in the boiled water and then add to the quinoa in a saucepan. Cook for approx 20 minutes or until most of the water has evaporated. Cool. Add the pepper, breadcrumbs and egg, stirring well. Press mixture into bottom and up sides of the flan dish. Bake at 180 for 20 minutes. Cool.
• For the filling, heat a nonstick chefs pan over medium heat. Add oil and sliced onion, gently fry for 3 minutes. Add the spinach and gently fry for a further 3 minutes. Remove from heat and cool.
• Lightly beat the eggs in a bowl and fold into the whisked egg whites. Add the milk, feta and seasoning. Place the spinach and onion mixture into the pastry case and then pour the egg mixture over the spinach. Bake at 180 fan for 30 minutes or until nicely golden. Let stand 5 minutes and cut into 4 servings. Very nice with a Greek salad.

QUINOA WITH SPINACH AND FETA CHEESE

Steps:

• Rinse the quinoa in a strainer.
• In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 minutes.
• Meanwhile, heat a skillet over medium heat and add the olive oil and garlic and onion.
• Cook the garlic in the oil until the edges of the garlic turns very light brown, being careful not to burn the garlic (reduce heat to low if necessary).
• When the quinoa is done cooking, add it to the skillet along with the spinach.
• Stir it together until the spinach wilts.
• Add the crumbled feta cheese and stir to combine. Makes 2 servings.

SPINACH AND FETA PASTRY

Steps:

• Heat oven to 400ºF.
• Unroll dough onto work surface into 8 rectangles; firmly press perforations together to seal. Cut each rectangle crosswise in half.
• Combine remaining ingredients. Spoon 1-1/2 Tbsp. onto center of each dough piece. Bring 4 corners together to overlap slightly in the center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Transfer bundles to baking sheet.
• Bake 13 to 15 min. or until golden brown.

SPINACH, TOMATO, AND FETA QUINOA SALAD

Steps:

• Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.
• Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
• Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.

SPINACH AND FETA QUINOA SALAD

Steps:

• Heat the oil in a pan.
• Add the onion and saute until tender, about 5-7 minutes.
• Add the garlic and saute until fragrant, about a minute.
• Add the spinach and cook until it wilts.
• Add the quinoa, vegetable broth, parsley, dill and season with salt and pepper and bring to a boil.
• Reduce the heat, cover and simmer until the quinoa is tender, about 20 minutes.
• Remove from heat and hit it with a splash lemon juice and mix in the feta.