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Quinoa-Spinach Bake

In place of fresh spinach, you can also use 3/4 cup frozen, chopped spinach that has been thawed.

  • servings: 8
Photography: Richard Gerhard Jung

Ingredients

  • Olive-oil cooking spray
  • Breadcrumbs, for baking dish
  • 1 pound spinach leaves, picked and washed
  • 2 teaspoons olive oil
  • 1 yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon picked fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon crushed red-pepper flakes
  • 2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
  • 1 cup nonfat cottage cheese
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten

Directions

  1. Step 1

    Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs; set aside.

  2. Step 2

    Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add spinach; blanch until bright green, about 10 seconds. Transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water, and finely chop; set aside.

  3. Step 3

    Heat the olive oil in a medium saute pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes. Remove from heat; transfer to a medium bowl.

  4. Step 4

    Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture, and stir until well combined. Pour the mixture into the prepared baking dish, and place in the oven. Bake until set and edges are brown, 60 to 70 minutes. Slice, and serve warm or at room temperature.

Source
Martha Stewart Living, September 2001

Reviews (23)

  • 19 May, 2014

    Excellent recipe with one alteration. I added goat cheese instead of farmers cheese, which made for much more flavorful dish.

  • 19 Mar, 2013

    The idea of this recipe is good, but I want to share how I tweaked it to give others a chance to try it: I followed the suggestions here and added 4 eggs instead of two. I didn't care for the cottage cheese idea, so I added extra sharp cheddar in its place. I cooked the quinoa in vegetable broth and instead of the fresh herbs (I didn't have any) I used 1/2 tsp poultry seasoning. Halfway through the cooking I topped it with a mixture of panko and parmesan. It was hit! Tasted like quiche!

  • 27 Feb, 2013

    I thought this was pretty tasty! I had a bigger piece with a side garden salad and it made a nice, light meal. I used one package of frozen chopped spinach and it worked great. I did put a bit of parm cheese on top about half way through. It would actually make a nice little appetizer if you made it in muffin tins.

  • 4 Jan, 2013

    I add to recipes like these that appear too plain. Even though there are red pepper flakes which I love, I would lattice the top with roasted veggies like carrots, cherry tomatoes, peppers, Portobello, onions and garlic. I like to see my vegetables so I don' t hide them and they are bite sized pieces! I would serve this with organic sour cream, or yogurt and add curry paste to the recipe! Then it would be fab :).

  • 29 Jun, 2012

    My family really enjoyed this recipe, though I modified it a bit. I used a little shredded sharp cheddar in place of the cottage cheese and just used salt and pepper to season. It has a pleasantly crunchy texture. We'll definitely make this easy, healthy recipe again.

  • 6 Jun, 2012

    Quinoa Spinach Bake
    Frozen or Fresh Spinach

  • 31 Jan, 2012

    Pretty simple! I agree with most of the reviews on here, so I spiced mine up a little. Sriracha, salt, pepper, cloves of garlic were added to the quinoa so that it had more flavor and I took the idea of another reviewer and added some parmesan cheese to the mix. I did see that the mixture was going to be a little more dry than I would prefer so I added 4 eggs instead of two. I added panko and parmesan to the top for some texture and baked it half covered with foil and half off. Delicious!

  • 16 Jan, 2012

    I just made this recipe this week. It was a bit dry. I feel as if bacon would bring it around

  • 19 Aug, 2011

    This recipe was just okay. It reminded me of stuffing. I wouldn't say it's a main course. I added parmesan cheese to mine and cooked the quinoa in veggie broth. Would I make it again? No, probably not. It wasn't worth the effort.

  • 29 Jul, 2011

    I agree. Please add nutritional info for all recipes.

  • 29 Jul, 2011

    Would love to see the nutritional info for this recipe.

  • 17 May, 2011

    Sometimes I substitute half of the spinach for beet greens. Great way to use the beet tops so they don't go to waste!

  • 23 Feb, 2011

    This was tasty, wholesome and easy. My husband liked it and he's a meat and cheese kinda guy. I only baked it for 40 minutes because we were hungry so it wasn't as formed as it should have been, but I have a hard time believing that 2 eggs could have held all of that together anyway - I even held some quinoa out. I did add salt during the saute and while I was mixing everything together and it brightened everything up. Blanching only takes as long as it takes to boil water...no big deal!

  • 20 Jan, 2011

    This was good. It does take a little effort but you can make it easier. I cooked the quinoa in my rice cooker so that was super easy. Blanching the spinach takes time but isn't hard. You could use frozen chopped spinach that has been defrosted and squeezed really well. I added a bit of salt to the cooking onion mix and a pinch to the whole mixture before putting it in the oven and didn't find it bland at all. I will definitely make this again.

  • 26 Jul, 2010

    I like quinoa, and I like spinach, but this bake left me saying 'meh'. It's not really worth the effort it takes to make it - it's quite bland.

  • 10 Apr, 2010

    To veganize this recipe sub the egg with Ener-G egg replacer and sub tofu feta for the cottage cheese. Recipe for tofu feta can be found here: http://www.fatfreevegan.com/dressings/feta.shtml

  • 28 Mar, 2010

    http://www.livestrong.com/recipes/quinoa-spinach-bake-2/

    nutritional info is here.

  • 28 Aug, 2009

    Could we have the nutritional content for this dish please?

  • 28 Aug, 2009

    Could we have the nutritional information for this dish, please?

  • 22 Apr, 2009

    You can skip the blanching step by sauteing the spinach with the onions and garlic

  • 21 May, 2008

    This was a hit with both my husband and my 13 month old! The spinach part was a bit labor-intensive for me, so I might try using frozen spinach when I'm in a rush. Otherwise, it gets a thumbs-up from the entire family.

  • 18 Apr, 2008

    This turned out really well, and is a good use for quinoa!

  • 8 Apr, 2008

    This turned out really delicious - even my husband liked it and he usually doesn't like foods that are overtly healthy. I made it with red quinoa because the white wasn't available, and it added a lot of color to the dish.