Try this Quinoa, Spinach and Egg bake for a hearty gluten-free vegetarian dinner. Enjoy the leftovers for lunch the next day.
Ingredients
1 tbsp olive oil
8 eggs
310ml (1 ¼ cups) skim milk
2 garlic cloves, crushed
1 teaspoon chopped fresh thyme
120g (4 cups) spinach, roughly chopped, plus extra leaves to serve
2 cups cooked quinoa (see Tips)
Pinch of pepper and nutmeg
50g (1/2 cup) grated reduced-fat cheese
200g cherry truss tomatoes
Olive oil spray
Large salad, to serve
Method
Preheat oven to 180°C/160°C. Drizzle olive oil into a 20cm (8-cup capacity, 7cm deep) round baking dish (see Tips) and swirl around to evenly coat.
In a bowl, whisk together the eggs, milk, garlic, thyme, salt, pepper and nutmeg.
Add quinoa and spinach into the baking dish and pour over the egg mixture, stir gently. Cover with a lid or foil and bake until just set for around 30 minutes. Remove lid, sprinkle with cheese and bake uncovered for a further 15 minutes or until golden. Set aside to cool.
Heat a frying pan, spray with olive oil. Add cherry tomatoes and cook, stirring, for 3-4 minutes or until slightly softened. Serve bake topped with extra spinach leaves and tomatoes and a large salad.
Tips & Hints
Quinoa can be replaced with cooked brown rice.
For ease of serving, you can bake this in a 20cm springform cake pan.
