Baked Quinoa With Spinach And Cheese Recipes

Steps:

• Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.
• Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.
• Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.
• Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

Steps:

• Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs; set aside.
• Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add spinach; blanch until bright green, about 10 seconds. Transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water, and finely chop; set aside.
• Heat the olive oil in a medium saute pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes. Remove from heat; transfer to a medium bowl.
• Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture, and stir until well combined. Pour the mixture into the prepared baking dish, and place in the oven. Bake until set and edges are brown, 60 to 70 minutes. Slice, and serve warm or at room temperature.

Steps:

• Toast the quinoa in a large saucepan over medium heat, stirring frequently, until golden brown, about 5 minutes. Stir in 1 1/2 cups water and a pinch of salt and bring to a boil. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes.
• Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt and pepper and cook, stirring occasionally, until golden brown and tender, about 8 minutes.
• Spoon the warm quinoa and mushrooms over the spinach on a serving platter, then drizzle with the vinegar and remaining 2 tablespoons oil. Season with salt and pepper and top with the goat cheese.

Steps:

• Place cooled cooked quinoa in a large bowl.
• Add eggs, Parmesan cheese, onions, garlic, salt, spinach, and breadcrumbs.
• Mix well and let sit for a few minutes.
• The batter should be moist, but not runny.
• Form 1/4 cup sized patties.
• Heat olive oil in a large non-stick skillet over medium-low heat.
• In 2 or 3 batches cook the patties covered for 8-10 minutes on each side, or until golden brown.

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until most of the broth is absorbed, 10 to 15 minutes.
• Stir tomatoes, spinach, and pesto into the quinoa. Simmer until remaining chicken broth is absorbed and quinoa is tender, about 5 minutes. Sprinkle Parmesan cheese over quinoa mixture.

Steps:

• Rinse the quinoa in a strainer.
• In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 minutes.
• Meanwhile, heat a skillet over medium heat and add the olive oil and garlic and onion.
• Cook the garlic in the oil until the edges of the garlic turns very light brown, being careful not to burn the garlic (reduce heat to low if necessary).
• When the quinoa is done cooking, add it to the skillet along with the spinach.
• Stir it together until the spinach wilts.
• Add the crumbled feta cheese and stir to combine. Makes 2 servings.