Quinoa-Spinach Bake

Quinoa-Spinach Bake (Adapted from Martha Stewart)

1 3/4 cups vegetable broth
1 cup dry quinoa, well rinsed
16 ounces spinach, leaves picked and washed
2 teaspoons olive oil
1 cup diced onion
1 tablespoon fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
1/4 to 1/2 teaspoon crushed red pepper
2 garlic cloves, minced
1 cup ricotta cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten

Preheat oven to 350 degrees

In a medium saucepan, add broth and rinsed quinoa - bring to a boil, cover, reduce heat and simmer until the liquid has been absorbed, about 10 to 15 minutes. Remove from the heat and set aside to cool.

In a large pot of boiling salted water, add spinach and cook until the spinach is bright green, about 10 to 20 seconds. Immediately transfer to an ice bath to cool it down. When the spinach is cold, remove and squeeze out all water. Finely chop the spinach and set aside.

In a medium skillet, heat oil over medium. Add onion, garlic, thyme, rosemary and crushed red pepper - cook until the onion softened, about 6 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from heat and place the mixture into a medium bowl.

Add cooked quinoa, spinach, ricotta, salt, pepper and eggs to the onion mixture, stirring until well combined. Scoop the mixture into an 8" x 8" baking dish coated with nonstick spray. Bake until set and edges are lightly golden, about 50 to 60 minutes. Remove and let cool slightly before serving.

Makes about 4 to 6 servings (or 8 if you choose to serve this as a side).

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