This recipe has become a family favorite because it is healthy, filling, and nutritious. It satisfies my big eaters and I feel good after eating it--lots of fiber, protein, and veggies. Keep quinoa on hand and cook up a cup in chicken or vegetable broth the night before or earlier in the day. Double the recipe and save for lunches or freeze for another day.
Ingredients:
1 c. quinoa
2 c. chicken broth
1/2 onion, diced
1/2 c. real crumbled bacon (Costco sells a 20oz bag you can store in the refrigerator)
1 1/2 c. frozen chopped spinach, heated in microwave and drained (or equivalent cooked fresh spinach)
1 c. shredded cheddar cheese (more if desired)
1/4 c. Parmesan cheese
6 whole eggs (or 3 whole eggs and 3/4 c. egg whites)
Instructions:
Rinse quinoa thoroughly in fine-mesh strainer. Bring 2 cups of broth to a boil; add 1 cup rinsed quinoa and cook for 20 minutes or until liquid is fully absorbed (water can be used if you don't have chicken broth, but you will need to add more spices to flavor).
While the quinoa is cooking, saute chopped onion in 1 Tbsp. oil. Add bacon crumbles and heat slightly. Add cooked spinach and mix together with salt and pepper to taste.
In a medium sized bowl, mix cooked quinoa, cheddar, Parmesan, and spinach-bacon-onion saute. In a separate bowl, beat eggs until blended and then add to quinoa mixture.
Pour mixture into a greased 9-inch pie dish and bake at 350F for 35-45 minutes until set and lightly browned. Alternatively, you can make this in mini-muffin tins--they make wonderful appetizers that are easy to eat.
Variation: Use chopped broccoli and additional cheddar cheese in place of the spinach and bacon.
Adapted from recipe on IowaGirlEats blog.
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