Description
Gluten-Free and Vegetarian
Ingredients
Scale
- ¼ cup sesame seeds
- 1 lb. 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 cooked quinoa (about 1 cup uncooked quinoa)
- 1 cup Greek plain yogurt
- 2 large eggs, lightly beaten
- ¾ tsp. sea salt
- ½ tsp. freshly ground white pepper
Instructions
- Preheat oven to 350 degrees F.
- Coat an 8 x 8-inch baking dish with cooking spray, then coat with sesame seeds.
- Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Add spinach; blanch until bright green, approximately 8-10 seconds. Transfer hot spinach to the ice bath to cool for 30 seconds, remove and drain water. Set aside spinach on a paper towel.
- Heat olive oil in a medium skillet. Add shallot, garlic, thyme and chili powder; sauté until translucent, approximately 8-10 minutes. Remove from heat; transfer to a medium-sized bowl.
- Add spinach, cooked quinoa, yogurt, eggs, sea salt and pepper to the onion mixture; mix well to combine. Transfer quinoa mixture into the prepared baking dish and place in the oven. Bake until set and golden brown, approximately 60 minutes.
- Remove from oven. Slice, and serve warm or at room temperature.
- Prep Time: 10 mins
- Cook Time: 70 mins