Quinoa and Spinach Breakfast Bake

Recipe Overview

This Quinoa and Spinach Breakfast Bake is a wholesome and nourishing dish that combines the nutty flavor of quinoa with the vibrant freshness of spinach and eggs. Baked to perfection, it serves as a hearty breakfast option that supplies ample protein and fiber, keeping you satisfied throughout the morning. Perfect for busy weekdays or leisurely weekends, this recipe is not only nutritious but also easy to prepare. The flavor profile is savory, with a hint of earthiness, and the texture is a delightful mix of tender quinoa, creamy eggs, and the slight crunch of fresh vegetables.

Prep and Cook Times

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Skill Level: Beginner

Serving Information

This recipe yields 6 servings. It pairs beautifully with a dollop of Greek yogurt or avocado slices on top for a creamy finish. You could also serve it with a side of fresh fruit for a colorful and refreshing contrast.

Ingredients List

• 1 cup (170g) quinoa, rinsed and drained
• 2 cups (480ml) vegetable broth or water
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups (120g) fresh spinach, chopped
• 6 large eggs
• 1 cup (240ml) milk (or plant-based milk for vegan)
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1/2 cup (60g) feta cheese, crumbled (optional, can substitute with nutritional yeast for vegan)

Note: The quinoa needs to be rinsed in advance to remove its natural bitterness.

Equipment List

• 9×13-inch Baking dish (or similar)
• Medium saucepan with a lid
• Large skillet
• Mixing bowl
• Whisk or fork
• Knife and cutting board

Alternative Equipment: If you don’t have a 9×13-inch baking dish, an 8×8-inch dish can work, but the bake might require a bit longer to cook through.

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes, or until the liquid is absorbed. Set aside.
3. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and chopped spinach, cooking until the spinach has wilted. Season with salt, pepper, and cumin. Remove from heat.
4. Mix the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, and crumbled feta (if using). Add the cooked quinoa and sautéed vegetables to this mixture, stirring until well combined.
5. Transfer to Baking Dish: Grease the baking dish lightly with olive oil. Pour the quinoa and spinach mixture into the dish, spreading it out evenly.
6. Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the eggs are set.
7. Cool and Serve: Let it cool for a few minutes before slicing into squares. Serve with optional garnishes like avocado or yogurt.

Technique Tips and Troubleshooting

• Rinsing Quinoa: Make sure to rinse the quinoa under cold water to eliminate its natural bitter coating, saponin.
• Egg Consistency: If you’re concerned about the bake being too dry, adding a bit more milk or substituting half of the eggs for more egg whites can enhance moisture.

Plating and Presentation

For a visually appealing presentation, serve each square of the breakfast bake on a plate. Garnish with fresh herbs like parsley or dill, and add a handful of cherry tomatoes on the side for a splash of color. A drizzle of olive oil can elevate the dish.

Storage and Reheating Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, place a slice in the microwave for about 1-2 minutes or in the oven at 350°F (175°C) for about 10 minutes to maintain texture and flavor.

Variations and Customizations

• For a Vegan Option: Replace eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use plant-based milk, nutritional yeast, and vegan cheese.
• Add-Ins: Experiment by incorporating chopped bell peppers, mushrooms, or zucchini for added flavor. You could also sprinkle in some nuts or seeds for extra crunch.

Notes on Ingredients and Equipment

• Quinoa: A nutritious grain high in protein and gluten-free, quinoa can be found in most grocery stores—look for either white, red, or black varieties.
• Equipment: A nonstick skillet can help prevent sticking while sautéing vegetables, making cleanup easier.

Final Touches and Personal Notes

This recipe is truly special to me because it combines the nutritious powerhouse of quinoa with the leafy green goodness of spinach. It’s a dish I turn to often when I want to kick-start my day with something satisfying and healthy. I encourage you to experiment with different vegetables or spices to truly make this dish your own—get creative and let your flavor preferences shine through!

If you try this Quinoa and Spinach Breakfast Bake, please let me know how it turned out and if you made any tweaks! Enjoy your cooking adventure!