Quinoa and Egg Casserole
Recipe: #9425
May 04, 2013
Categories: Breakfast, Quinoa, Squash, Brunch, Sunday Dinner, Oven Bake, Gluten-Free, Vegetarian, more
"Source, Whole Foods. The quinoa makes a bottom "crust" so make sure to mix it so that it goes to the bottom of the pan"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (193.1 g)
- Calories 391.4
- Total Fat - 24.3 g
- Saturated Fat - 13.1 g
- Cholesterol - 270.7 mg
- Sodium - 682.2 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 1.2 g
- Sugars - 3.6 g
- Protein - 27.5 g
- Calcium - 559.2 mg
- Iron - 2 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350 F. Grease an 11 x 7-inch baking pan baking dish (a 9 x 13 pan will be too big).
Step 2
Rinse your quinoa in a colander.
Step 3
Whisk together all the whole eggs, egg whites, milk and garlic with next 5 spices. Stir in the quinoa. Pour into the baking dish, stir the mixture gently to allow the quinoa fall to the bottom of the pan, then gently stir in the chopped onions and spinach into the egg/quinoa mixture in the pan.
Step 4
Bake covered for about 40-45 minutes until it has set.
Step 5
Uncover and sprinkle the cheese on top and bake for another 17-20 minutes until golden.
Tips
No special items needed.
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