i posted last week about using quinoa, and that challenged me to figure out a new use for the rest of my lingering quinoa bag.
while quinoa for breakfast doesn't feel like a natural choice, i really love this recipe! it was easy to make, it's very filling, and it will last michael and i for at least 2-3 days.
the nutrition facts are also pretty impressive. the recipe makes 6 servings; each serving has 247 calories and 18.9 grams of protein.
[recipe modified from fit sugar]
you will need:
-1/2 cup uncooked quinoa
-8 eggs
-1 1/4 cup skim milk
-1 tbsp chopped garlic (or sub in garlic powder)
-chopped thyme
-salt & pepper
-2 cups (packed) baby spinach
-1 cup shredded parmesan
1. preheat oven to 350 and spray an 8x8" pan with cooking spray.
2. add all ingredients except parmesan and spinach in a large bowl.
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| that looks appetizing, huh? |
3. whisk together until well blended.
4. fold in spinach. *note: recipe originally said to use chopped spinach, but i find that spinach cooked for this long is easy to cut with a fork when it's done, so i just added the whole leaves.
5. pour mixture into prepared dish. cover with tin foil, and jiggle slightly from side to side so quinoa settles to the bottom.
6. bake 45 minutes.
7. remove pan from the oven, and sprinkle cheese on top. bake 15 more minutes, uncovered.
8. let cool for roughly 10 minutes before serving. the eggs will still be hot, but the cooling time helps the dish set.
keep covered in the fridge and heat up in the microwave. tastes just as good reheated, if not better!
enjoy!
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