Once again I find myself looking for opportunities to use up the warehouse club sized bag of quinoa that I bought several months ago. This recipe was originally designed to cook in a 8×8 dish and likely intended for a breakfast or brunch, but I turned it into a ramekin sized side dish.
It was a great little side.
After I took the picture, I realized I had some sliced mushrooms on hand, so I threw those in too.
I made each cup one at a time. Each received its own egg and share of the spices and veggies. Make sure you grease the sides and bottom of the ramekin before filling.
Quinoa Egg Bake
- 4 whole egg
- 8T skim milk
- 4t minced garlic
- 1t ground thyme
- 1C diced onions
- 1C diced red pepper
- 6T quinoa, uncooked
Preheat oven to 350°F. Grease 4 ramekins with butter; set aside.
Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well.
In a small bowl, whisk one egg and add one-fourth of the milk, garlic, thyme, salt, pepper and quinoa. Stir in one-fourth of the spinach then pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 30 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.
Nutritional Info: PER SERVING:260 calories (130 from fat), 14g total fat, 6g saturated fat, 300mg cholesterol, 660mg sodium, 14g carbohydrate (2g dietary fiber, 3g sugar), 18g protein