Quinoa Egg Bake

I made this for dinner tonight and it was pretty good. I think with a few changes, like some added salsa or pico de gallo, it could be amazing! The quinoa really does settle to the bottom and make a nice crust, all my spinach rose to the top though.

Quinoa Egg Bake - from Whole Foods

Ingredients
1 teaspoon butter (used cooking spray instead)
1/2 cup uncooked quinoa
8 eggs
1 1/4 cups milk (used almond milk)
1 tablespoon chopped garlic
1 teaspoon chopped thyme
1/2 teaspoon salt (did not use)
1/2 teaspoon pepper
2 cups packed baby spinach, roughly chopped
1 cup finely shredded Romano or Parmesan cheese (used 2.5oz white cheddar that I had on hand)

Method
Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside.

Put quinoa into a fine mesh strainer and rinse until 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 - Serves 6
Per serving: 260 calories (130 from fat), 14g total fat, 6g saturated fat, 300mg cholesterol, 660mg sodium, 14g total carbohydrate (2g dietary fiber, 3g sugar), 18g protein

Since this was in an 8x8 pan I cut it evenly into 4 giant pieces. It came out to be 318 calories for the larger serving with the ingredients I used.