The following recipe was adapted from the changing habits, changing lives cookbook.
Quinoa Spinach Bake
3 cups cooked quinoa (make by cooking 1 cup dried quinoa with 2 cups filtered water for 20 mins on stove)
6 free range eggs
1/2 cup grated cheese
1/2 cup fresh milk
1 tbs butter
3 cloves garlic
1 large onion diced
1 red capsicum diced
1 large flat mushroom diced
200gm packet baby spinach leaves
generous sprinkle of Masterfoods Tuscan seasoning
1/2 cup black sesame seeds
Preheat the oven to 180 degrees.
The first step is to thoroughly wash 1 cup of dried quinoa, and place it in a saucepan with 2 cups filtered water. Bring to the boil and then simmer for 20 minutes until all the liquid is absorbed. I did this and then prepared the rest of the vegetables. The quinoa was ready right when I needed it.
Then add in the chopped capsicum and mushroom and cook until the vegetables are tender.
Mix the eggs, cheese and milk together in a large bowl with the tuscan seasoning.
Add the spinach leaves to the pan and cook until wilted. Take off the heat and then add in all the wet ingredients and the cooked quinoa, mixing together well.
Transfer the mixture to a large casserole dish lined with baking paper and spread evenly.
Then simply bake the dish for 40 mins at 180 degrees.
This dish is quite filling by itself, and absolutely delicious. It's also great to serve with a big green salad, or any salad you like really.