Active Time: 15 minutes | Total Time: 1 hour 10 minutes | Serves 6 to 8 | Gluten Free
- Nonstick vegetable oil cooking spray
- 2 cups quinoa
- 2 10-ounce containers baby spinach
- 1 cup grated Parmesan
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 large eggs
- Hot sauce, for serving
Heat the oven (with the oven rack in the middle) to 375°F. Spray a 9-inch springform cake pan with cooking spray.
In a medium saucepan, bring 4 cups of water to a boil over high heat. Add the quinoa, reduce the heat to low, cover tightly, and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove from the heat, fluff with a fork, and let stand, covered, for 5 minutes more. Transfer to a large bowl and let cool.
In a large pot, bring ½ cup of water to a boil over medium-high heat. Add half of the spinach, cover tightly, and let cook 2 to 3 minutes, until wilted. Transfer to a colander. Repeat with the remaining spinach. Pass the spinach under cold water to cool then squeeze out all of the water. Chop the spinach.
Add the spinach, Parmesan, salt, and pepper to the quinoa and stir well to combine. In a small bowl, beat together the eggs. Pour them into the quinoa mixture and stir well.
Pour the quinoa mixture into the prepared pan and firmly press it in. Bake until set and browned around the edges, 40 to 45 minutes. Let cool 10 minutes before unmolding and slicing. Serve with hot sauce.
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