Baked Quinoa With Spinach and Cheese

Baked Quinoa With Spinach and Cheese (Adapted from NY Times)

6 ounces baby spinach
2 tablespoons extra virgin olive oil, divided
3/4 cup chopped onion
2 garlic cloves, minced
salt and fresh ground black pepper
4 cups cooked quinoa
2 large eggs
3 ounces (about 3/4 cup) shredded Gruyère cheese
1 1/2 teaspoons chopped fresh sage
1 ounce (about 1/4 cup) fresh grated Parmesan cheese

Preheat the oven to 400 degrees.

Heat a medium skillet over medium-high. Rinse spinach and allow excess water to drip away, but don't spin dry - place moistened spinach into the skillet and cook until wilted - do this in two batches if your skillet is too small. When wilted, remove from the heat, rinse with cold water, squeeze dry and chop.

Using the same skillet, wipe pan dry and heat 1 tablespoon oil over medium heat. Add onion - cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add spinach, season with salt and fresh ground black pepper - toss together, then remove from the heat.

In a large bowl, beat together eggs and season with salt. Stir in cooked quinoa, spinach mixture, Gruyère and sage. Season with fresh ground black pepper and scoop mixture into a 2 quart baking dish coated with cooking spray. Scatter Parmesan over the top and drizzle with remaining tablespoon of oil.

Place dish into the and bake until golden on top, about 20 to 25 minutes. Remove from the oven and allow to rest for at least 5 minutes before serving.

Makes about 4 to 6 servings.

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