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Baked Quinoa with Spinach and Cheese

This recipe comes from Martha Rose Shulman at the NYTimes.  With quinoa, spinach, and cheese, how can you go wrong?  I only started eating quinoa a few months ago, but it’s one of my favorite foods.  Jam packed with proteins, quinoa is not actually a grain; it’s a seed!

Blanch the baby spinach.  I really didn’t want to rinse and squeeze it dry, but it was already pretty wet when I removed it from the pan.

Onions and garlic.

Onions and garlic meet spinach.

The picture in the NYTimes recipe shows red quinoa.  I didn’t have any, so I used a mix of 75% white quinoa and 25% black quinoa.  Black quinoa stays crunchy after it’s cooked, so it gives the dish a nice texture.  I cooked 1 cup of dry quinoa in 2 cups chicken broth.

Combine the spinach/onion/garlic mix with two beaten eggs, sage (I substituted 1/2 tsp dry sage instead of 1 1/2 tsp fresh sage), salt, and grated Gruyère cheese.

Scrape mixture in a dish.  Top with grated Parmesan cheese and drizzle olive oil.  Into the 400°F oven!

After 25 minutes, this is what you have.  I’m not sure how healthy this is with all the cheese, but it sure is delicious.