Lunchbox Spinach Quinoa Bake
  • 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 cottage cheese
  • salt and pepper
  • 2 large eggs, slightly beaten
  1. Preheat oven to 350 degrees.
  2. Coat an 8-by-8-inch glass or ceramic baking dish with a bit of olive oil.
  3. Heat the remaining olive oil in a medium saute pan.
  4. Add onion, mushrooms, zucchini, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes.
  5. Remove from heat; transfer to a medium bowl.
  6. Add spinach, quinoa, cottage cheese, salt, pepper, and eggs to the onion mixture, and stir until well combined.
  7. Pour the mixture into the prepared baking dish, and place in the oven.
  8. Bake until set and edges are brown, 60 to 70 minutes.
  9. Slice, and serve warm, with hot sauce and sour cream.
These protein and veggie packed squares are a family favorite. Cut into small squares and they make a great lunchbox addition for kiddos!