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.