I’ve been hearing about this quinoa egg bake for a few years now — one of my mother’s friends eats this for breakfast every day and never misses an opportunity to extol its virtues. My mother finally tracked down the recipe, from Whole Foods, and gave it a try. We agreed it was a simple, delicious, appealing, and innovative preparation. We might try increasing the amount of quinoa (and, proportionally, the milk) and reducing the amount of eggs and salt or parmesan slightly next time. Otherwise, wouldn’t change a thing. Other herbs and tender greens would probably be equally fantastic in this.
Quinoa Egg Bake
1/2 cup quinoa (uncooked)
1 1/4 cups milk
2 cloves garlic, minced
1 tsp. fresh thyme, chopped (or 1/3 tsp. dry)
1/2 teaspoon each salt and pepper, or to taste
2 packed cups baby spinach, roughly chopped
1 cup finely shredded romano or parmesan cheese
Preheat oven to 350ºF. Rinse and drain quinoa. Whisk together eggs, milk, and seasonings in a large bowl. Stir in quinoa and spinach, then pour into a greased baking dish (8×8 is ideal, 9×9 works). Cover tightly with foil and jiggle dish slightly so until quinoa settles evenly on the bottom. Bake until just set, about 45 minutes. Uncover, sprinkle with parmesan cheese, and bake an additional 5-10 minutes until golden brown and crisp. Let cool and finish setting for 10 minutes, then slice and serve.