OK, as I mentioned last week, I finally discovered quinoa. Oh the things you can do with quinoa! I was actually contacted last week to potentially review a cookbook all about quinoa. I said, "Yes, please!" We are absolutely loving this new grain. Well it actually isn't so new. You can go here to read about it's history. If you haven't tried it yet, I urge you to. My boys like it, my baby girl likes it, and me and my hubby like it and it's good for you!
Two weeks ago, I had to bring breakfast to our women's bible study and I in normal fashion wanted to try something new and went with this. It was absolutely delicious and was devoured by the ladies. You could make this for breakfast or a meatless dinner. You can toy with different cheeses, but I stuck with cheddar because I always have that on hand. I don't think you'll be disappointed with this one!
Quinoa, Spinach, Cheese, and Egg Casserole
inspired from Whole Foods
1/2 cup uncooked quinoa
1 1/4 cups milk
2 tablespoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups baby spinach (I used frozen.)
1 cup cheddar cheese, shredded
1/2 cup ricotta cheese
Preheat oven to 350°F. Grease an 8-inch x 8-inch glass, metal baking dish, or deep pie plate with butter; set aside.
Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well. (Omit this if your quinoa is pre-rinsed.)
Drain spinach if using frozen. I used whole leaf spinach that was frozen. I cooked it for a couple of minutes in a bit of olive oil and garlic before adding it to the egg mixture.
In a large bowl, whisk together eggs, milk, cheddar cheese, ricotta cheese, garlic, 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 45-60 minutes. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool slightly, then slice and serve.