I was inspired by a very simple recipe I found on the New York Times (surprise, surprise) for Baked Quinoa with Spinach and Cheese. I love quinoa, and I wanted new ways to eat it. I have eaten it with turkey and chicken...sauteed mushrooms and squash in balsamic vinegar...cucumbers, tomatoes, and kidney beans with a balsamic vinaigrette. Such a simple grain, but super healthy and super versatile. I make it in a rice cooker with 2 parts water, 1 part quinoa. Here is my journey through this recipe!
I cooked red and (regular?) quinoa together to give the dish some color. This is the cooked quinoa with the spinach mixture, beaten egg, and gruyère cheese.
Here's wilted spinach with onions and garlic.
I cooked red and (regular?) quinoa together to give the dish some color. This is the cooked quinoa with the spinach mixture, beaten egg, and gruyère cheese.
In the oven! (I forgot to take a pre-cooked picture-- it has extra grated gruyère and olive oil on top)
The finished product--yum!
A few notes:
Don't cook it for too long. The crispy edges are nice, but I'm wondering how it'll all turn out tomorrow when I want to reheat it. I hope that it doesn't turn out too dry.
If you want it more moist, try the above or perhaps add a bit more egg (2 extra-large or jumbo eggs, as opposed to 2 large eggs).
Overall, I'm excited to eat it for lunch tomorrow :)
Nom-errificcccccc
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