Quinoa-Spinach Bake

When it comes to healthy grains, quinoa is king. It is a complete protein, gluten-free, and quick-cooking, so you can serve a crowd with all manner of dietary restrictions with minimal time and effort. Quinoa is a relative newcomer to the American food scene and some might be a little surprised by its flavor and texture, but I've come to really adore each nutty, chewy bite. This dish can't feed quite everyone (sorry vegans!), but it makes for a fantastic side or main for everyone else. I was a bit skeptical at first that it would turn out dry and crumbly, but the moist quinoa, vegetables, and delightfully salty pockets of cottage cheese were held together perfectly by just a couple of eggs. Fresh thyme and rosemary imbue each bite with a lovely herbal quality and generously perfume the house as it bakes. The contrast between the crunchy outside and tender center is a real treat, the cascade of textures throughout each bite elevating what would be a delicious, but monotextural, combination of ingredients to something much more special. I ate this as a main with roasted vegetables on the side, but it would also be a lovely accompaniment to meat or eggs. Whether you're feeding vegetarians, gluten intolerants, or just health-minded individuals, this dish is a crowd-pleaser appropriate for any meal or season.

Quinoa-Spinach Bake
adapted from Whole Living
serves 4 as a main or 8 as a side

• Olive-oil cooking spray

  Breadcrumbs, for baking dish
  One 10-ounce box frozen spinach, thawed and squeezed as dry as possible
  2 teaspoons olive oil
  1 yellow onion, peeled and diced
  2 cloves garlic, peeled and minced
  1 tablespoon picked fresh thyme leaves (or 1 teaspoon dried)
  1 teaspoon finely chopped fresh rosemary (or 1/2 teaspoon dried)
  1/4 teaspoon crushed red-pepper flakes
  2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
  1 cup low fat cottage cheese
  1/4 teaspoon freshly ground black pepper
  2 large eggs, lightly beaten
  
  1. Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs; set aside.

  
  

  2. Heat the olive oil in a medium saute pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes. Remove from heat; transfer to a medium bowl.

  
  

  3. Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture, and stir until well combined. Pour the mixture into the prepared baking dish, and place in the oven. Bake until set and edges are brown, 60 to 70 minutes. Slice, and serve warm or at room temperature.