Leena’s Quinoa Bake

Prep Time20 minsCook Time20 minsTotal Time40 mins

It snowed in Boston yesterday.  In the midst of this quarantine, we are finding comfort in every meal, particularly those that can be re-purposed for lunch (or breakfast, for that matter).  This recipe is a family oldie.  Our good friend Leena passed this on via this New York Times recipe that she found back in the day.   The dish is warming and comforting for every member of our family.  Add a green salad, a glass of wine, or chips, as you will.

 1 cup quinoa, cooked
 13 oz package frozen spinach
 aromatics, diced (onion, shallots, a garlic clove or two)
 ¾ cup grated gruyere cheese
 2 eggs, beaten
 sage, to taste
 salt, to taste
 parmesan cheese, to taste

1

Pre-heat oven to 400 degrees.

2

Wash one cup of quinoa, and cook the quinoa with two cups of water. (Bring to a boil, then simmer with lid closed). When cooked, set aside in a large bowl to cool.

3

Finely chop your aromatics and the sage.

4

Sautee the aromatics with your frozen spinach and salt, to taste, until spinach is cooked.

5

Add the spinach mix to the quinoa and stir until the spinach is evenly distributed. Add the cheese to the mixture, and transfer the mixture into a greased 9x9 baking dish.

6

Evenly pour in the beaten eggs so that the quinoa mixture absorbs it completely.

7

Top your dish with a generous serving of parmesan before baking for approximately 20 to 22 minutes.

Ingredients

 1 cup quinoa, cooked
 13 oz package frozen spinach
 aromatics, diced (onion, shallots, a garlic clove or two)
 ¾ cup grated gruyere cheese
 2 eggs, beaten
 sage, to taste
 salt, to taste
 parmesan cheese, to taste

Directions

1

Pre-heat oven to 400 degrees.

2

Wash one cup of quinoa, and cook the quinoa with two cups of water. (Bring to a boil, then simmer with lid closed). When cooked, set aside in a large bowl to cool.

3

Finely chop your aromatics and the sage.

4

Sautee the aromatics with your frozen spinach and salt, to taste, until spinach is cooked.

5

Add the spinach mix to the quinoa and stir until the spinach is evenly distributed. Add the cheese to the mixture, and transfer the mixture into a greased 9x9 baking dish.

6

Evenly pour in the beaten eggs so that the quinoa mixture absorbs it completely.

7

Top your dish with a generous serving of parmesan before baking for approximately 20 to 22 minutes.

Leena’s Quinoa Bake
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