Quinoa Spinach and Egg Bake (Print Version)

Fluffy quinoa, fresh spinach, and eggs baked with cheddar cheese for a wholesome protein-packed meal.

# What You Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Vegetables

03 - 5 oz fresh baby spinach, roughly chopped
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced

→ Dairy

06 - 1 cup shredded cheddar cheese or mozzarella
07 - 1/2 cup milk dairy or unsweetened plant-based

→ Eggs

08 - 4 large eggs

→ Seasonings

09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 tsp ground nutmeg optional
12 - 2 tbsp fresh parsley, chopped plus extra for garnish
13 - 1 tbsp olive oil

# How-To Steps:

01 - Preheat oven to 375°F. Grease an 8x8 inch baking dish with olive oil or non-stick spray.
02 - Rinse quinoa thoroughly under cold water. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until water is absorbed and quinoa is fluffy. Set aside to cool slightly.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add garlic and cook for another minute.
04 - Add chopped spinach to the skillet and cook, stirring, for 2-3 minutes until wilted. Remove from heat.
05 - Whisk together eggs, milk, salt, pepper, and nutmeg in a large bowl. Stir in cooked quinoa, spinach mixture, parsley, and half of the cheese until well combined.
06 - Pour mixture into the prepared baking dish. Sprinkle remaining cheese evenly on top.
07 - Bake for 25-30 minutes until center is set and top is golden brown.
08 - Let cool for 5 minutes before slicing. Garnish with extra parsley if desired. Serve warm.

# Expert Tips:

01 -
  • It hits that sweet spot between healthy comfort food and something you can actually assemble on a Tuesday night
  • The leftovers somehow taste even better the next morning, straight from the fridge
  • It's one of those rare dishes that works for breakfast, brunch, or dinner without anyone questioning it
02 -
  • Don't skip rinsing the quinoa—that bitter coating will ruin the whole dish if you don't wash it away
  • Letting the bake rest for five minutes isn't optional if you want neat slices instead of a messy scoop situation
  • The center should still have a slight wobble when you remove it from the oven since it keeps cooking as it cools
03 -
  • Grate your own cheese instead of buying pre-shredded—the anti-caking coating in bagged cheese prevents proper melting
  • If your quinoa feels wet after cooking, spread it on a baking sheet while you prepare the other ingredients
  • The nutmeg is optional, but it's the ingredient that makes people ask what's different about this recipe

Go Back