Sunday, June 01, 2008

Quinoa-Spinach Bake

I decided to healthy things up by making this quinoa-spinach casserole from my Martha Stewart Living Annual Recipes 2002 cookbook. It's easy to whip together, and it only needed 45 minutes to bake (versus the 60-70 the recipe calls for). It was pretty good, but I feel like it was missing something. I had tossed around the idea of topping it with some Parmesan cheese before baking, but I didn't... I think that would have made it yummier. I also think I should have cooked the quinoa in vegetable broth instead of water because that tends to give it more flavor.

All in all, this was OK but it was not amazing and we are not likely to make it again.

quinoa

Quinoa-Spinach Bake
MSL Annual Recipes 2002

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
Olive-oil cooking spray

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. 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. 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. 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.

Yield: 8 as a side dish, 4 as a main dish

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