Baked Quinoa with Spinach and Cheese

I think this was the first recipe I tried after joining the NCC; credit goes to Meredith for discovering it. It is so amazing that even my first attempt --- in which I neglected to cook the quinoa in advance and then had to scrape it out --- did not discourage me from making it again and again and again....

This is also the recipe in which we learned that DAN LIKES SPINACH! Turns out, his formative experience with spinach was a meal his mom made growing up --- where she cooked the spinach in vinegar and combined it with rubbery scallops. I can deal with the mushroom hate, but his refusal to eat spinach was wearing on me. Thankfully, we no longer have to avoid it :-)

Photo Credit: Andrew Scivani for The New York Times

INGREDIENTS

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 6 oz frozen (chopped) spinach, thawed
• For fresh spinach, see the original recipe.
• 3 cups COOKED quinoa (~1 cup uncooked)
• Cook according to package directions, but make sure to bring the water to a boil :-)
• 1/2 tsp salt
• 2 large eggs
• 3 ounces Gruyère cheese, grated (3/4 cup)
• 1/2 tsp dried sage
• 1 ounce Parmesan, grated (1/4 cup)
• Salt & pepper for seasoning

DIRECTIONS

1. Cook the quinoa according to package directions (~30 minutes).
2. Preheat the oven to 400F. Oil/spray a 2-quart gratin or baking dish (I use an 8x8).
3. Heat the skillet on medium with 1 Tbsp olive oil.
4. Add the onion and cook, stirring often, for ~5 minutes.
5. Add the garlic and cook, stirring, for ~1 min
6. Stir in the spinach and season with salt & pepper. Remove from the heat.
7. Beat the eggs in a bowl with 1/2 tsp salt. 
8. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and mix.
9. Scrape into the baking dish and sprinkle Parmesan on top.
10. Bake for 25 minutes and allow to stand 5 minutes before serving.

Recipe via The New York Times