I’m really having a pleasant experience with quinoa. As I mentioned in my recipe for the Quinoa Stuffed Bell Peppers, I’m new to incorporating this great ingredient in to my regular cooking. I received such a great list of ideas from my Facebook fans and I’m eager to give them all a try. This recipe was a suggestion by my friend Stefanie. I’ve now made it twice. It is the perfect breakfast. Simple, low cal, tasty, and nutrient packed. The first time I made it however was a bit traumatic: my oven caught on fire! Nothing to do with the recipe – the coil decided it was plum tired of working and simply EXPLODED. Talk about a wake-up call. If I wasn’t fully awake already, I sure was after that frightening experience. I was originally going to use mini muffin pans as the original recipe suggest, but since my oven was out of commission I needed a back up plan. Thankfully we have a toaster oven. Since my muffin pan wouldn’t fit, I went to my 8×8 Le Cruset. Worked like a charm, and just a bit easier. This is a great breakfast and I would love for you to try it and tell me what you think!
Source: Adapted from Tablespoon
Calories: 135 per serving
1 cup cooked quinoa
2 cloves garlic, minced
1/2 onion, finely diced -or-
1 shallot, finely diced
1 c. packed or 2 c. loosely packed fresh spinach leaves, chopped
1/2 c. shredded mozzarella
1 tsp. salt
Preheat oven to 350 degrees and spray baking dish (I used an 8×8) with cooking spray. In a medium bowl, mix together all ingredients until well combined. Spoon mixture into prepared pan; spreading evenly. Bake at 350 degrees for 20 minutes. Remove from oven and let cool for 10 minutes.
[My 2 Cents]
You won’t want to go much larger than an 8×8 because there isn’t much mixture to work with. It’s pretty thin as it is, if anything you may want to use a smaller dish instead.