• Cooking Time: 60-70 minutes
  • Servings: 8
  • Preparation Time: 15 minutes


  • 1 large bag baby spinach, leaves picked and chopped
  • 2 teaspoons olive oil
  • 1 yellow onion, peeled and diced
  • 1 cup mushrooms, chopped
  • 1/2 cup zucchini, chopped
  • 2 cloves garlic, minced
  • 1 tsp. dried thyme
  • 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, slightly beaten
  • cooking spray and bread crumbs for the pan
  • sour cream and hot sauce for garnish


  • 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.
  • Heat the olive oil in a medium saute pan.
  • Add onion, mushrooms, zucchini, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes.
  • Remove from heat; transfer to a medium bowl.
  • 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, with hot sauce and sour cream.


Adapted from a Martha recipe!

Author Credit: Martha Stewart

Website Credit: http://www.wholeliving.com/recipe/quinoa-spinach-bake?autonomy_kw=spinach%20quinoa%20bake&rsc=header_2

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