Quinoa Spinach Bake

Photo by Richard Gerhard Jung

from Martha Stewart Living, September 2001

via Carol Henwood

serves 8 generously

vegetable spray

about 1/4 cup bread crumbs

1 pound spinach (fresh or frozen, chopped)

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon fresh thyme

1 teaspoon chopped rosemary

1/4 teaspoon crushed red pepper flakes

2 cups cooked quinoa (from 1 cup uncooked)

1 cup nonfat cottage cheese

1/4 teaspoon fresh ground pepper

salt to taste

2 large eggs, lightly beaten

Parmesan cheese, grated

Preheat oven to 375 degrees. Spray an 8 by 8-inch glass or ceramic dish with vegetable spray and coat with bread crumbs. Blanch spinach for 10 seconds; then ice down, squeeze, and chop (or thaw and squeeze frozen). Heat oil in a medium sauté pan. Add onion, garlic, thyme, rosemary, and pepper flakes. Sauté until onion is translucent, about 8 minutes. Put into medium bowl and add spinach, quinoa, cottage cheese, pepper, salt and eggs. Pour into the baking dish and bake 60 to 70 minutes. Sprinkle with Parmesan cheese and cook 5 more minutes. Slice and serve warm.

Quinoa is a grain that comes from the Andes Mountains of South America. It was one ofthe three staple foods, along with corn and potatoes, of the Inca civilization.

You can find quinoa at health food stores and some supermarkets. To cook, use two parts water to one part quinoa. Bring to a boil and simmer for about 15 minutes.