Baked Quinoa With Spinach, Red Peppers and Cheese
This Baked Quinoa with Spinach, Red Peppers and Cheese is a flavorful healthy, low carb, vegetarian meal that was easy to make and enjoyed by every member of my family. It's also gluten free and wheat free.
Servings: 8 servings
Ingredients
- 1 teaspoon butter
- 1 cup quinoa, uncooked
- 10 eggs
- 2 1/2 cups milk
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups packed baby spinach, roughly chopped
- 1 medium red pepper, cored, seeded and diced
- 1 1/2 cups Asiago cheese, shredded
- 1 cup Parmesan or Romano cheese, shredded
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 13-inch x 9-inch glass or metal baking dish with butter; set aside.
- Put the quinoa into a fine mesh strainer and rinse with cold running water; drain well.
- In a large bowl, whisk together the eggs, milk, garlic, rosemary, salt, and pepper.
- Stir in spinach, red peppers, quinoa and 1 cup of the Asiago cheese.
- Cover the pan tightly with foil then jiggle dish gently from side to side so that the quinoa settles on the bottom in an even layer.
- Bake until just set, about 45 minutes.
- Remove foil and sprinkle the remaining 1/2 cup of Asiago cheese and all of the Parmesan cheese evenly over the top.
- Return to the oven and bake, uncovered, until golden brown, 10 minutes more.
- Set aside to cool slightly, then slice and serve.