Quinoa & The Farmer’s Cow Egg Bake with Thyme and Garlic

Quinoa is a super grain—it contains all 8 essential amino acids—making it a complete protein. In this recipe, it gets baked in the oven so it doesn’t need to be precooked. Instead, it settles into the bottom of the pan and creates a moist crust.

Yield: Serves 6
Special Diets: Gluten Free, Vegetarian, Wheat Free

Ingredients

1 tsp butter
1/2 cup uncooked quinoa
8 The Farmer’s Cow eggs
1 1/4 cup The Farmer’s Cow milk
1 tbsp chopped garlic
1 tbsp chopped thyme
1/2 tsp salt
1/2 tsp pepper
2 cups packed baby spinach, roughly chopped
1 cup finely shredded Romano or Parmesan cheese

Directions

Preheat the oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside.
Put quinoa into a fine mesh strainer and rinse with cold running water until water runs clear; drain well.
In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper, and spinach.
Spread quinoa in an even layer on the bottom of the prepared baking dish and gently pour the egg mixture on top. Cover tightly with foil and bake until just set, about 45 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.

Date Posted: October 20, 2013