Quinoa Spinach Bake
- Total Time: 80 minutes
- Yield: 8 servings 1x
Description
This gluten-free and vegetarian quinoa spinach bake is a hearty and flavorful dish, featuring a blend of quinoa, fresh spinach, and feta cheese, all baked to perfection with a crispy sesame seed crust.
Ingredients
- 1/4 cup (60 ml) sesame seeds
- 1 lb. (450 g) fresh baby spinach
- 2 tsp. extra-virgin olive oil
- 1 shallot, diced
- 2 cloves garlic, peeled and minced
- 1 tbsp. dried thyme
- 1/4 tsp. chili powder
- 2 cups (480 ml) cooked quinoa (about 1 cup uncooked)
- 1/2 cup (120 ml) crumbled feta cheese
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350 degrees F. Coat an 8 x 8-inch baking dish with cooking spray, then sprinkle the sesame seeds evenly across the bottom and sides of the dish.
- Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Add the spinach and blanch for 1-2 minutes until wilted. Immediately transfer the spinach to the ice water to stop the cooking process. Drain and squeeze out excess water, then chop coarsely.
- In a large skillet, heat the olive oil over medium heat. Add the diced shallot and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the dried thyme and chili powder, cooking for another 30 seconds. Add the cooked quinoa and chopped spinach to the skillet, stirring to combine. Remove from heat and let cool slightly.
- Transfer the quinoa mixture to a large bowl. Stir in the crumbled feta cheese and season with salt and pepper to taste.
- Spread the mixture evenly into the prepared baking dish. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the edges are crispy.
- Remove from the oven and let cool for 10 minutes before slicing and serving.
Notes
- For a dairy-free version, omit the feta cheese or substitute with a vegan cheese alternative.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for best results.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1 gram
- Sodium: 320 mg
- Fat: 9 grams
- Carbohydrates: 28 grams
- Fiber: 4 grams
- Protein: 8 grams
- Cholesterol: 15 mg
If You Liked This Recipe, You’ll Love These
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- Mangú – Mashed Plantains
- Cauliflower with Chimichurri and Tahini
- Stuffed Zucchini Boats
Frequently Asked Questions
Why is the spinach blanched and shocked in ice water before being added to the bake?
Blanching the 1 lb of baby spinach for 1–2 minutes and then immediately plunging it into ice water stops the cooking and preserves its colour. After draining, the spinach is squeezed to remove excess water — if wet spinach went directly into the bake it would make the mixture soggy and prevent the top from getting golden.
What does coating the baking dish with sesame seeds do?
After spraying the 8×8-inch baking dish with cooking spray, sesame seeds are sprinkled evenly across the bottom and sides. They act as a non-stick layer with a nutty crunch, giving the exterior of the bake a toasted sesame crust when it comes out of the oven.
How do I know when the bake is done?
Bake at 350°F for 45–50 minutes, until the top is golden brown and the edges are crispy. Let it cool for 10 minutes before slicing; cutting too soon will cause it to fall apart. 
I will try this this evening, but I don’t ANY yogurt, I’m going to use heavy whipping cream & milk mixture. I hope it works, lol. I’ll let you know.