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Quinoa Spinach Bake

This is a light side dish which could be also served as a little starter.

If you substitute cheese with a dairy-free one it becomes a free from gluten and dairy dish.

The taste is delicate but overall it is really yummy!

Easy enough to make it takes a bit longer to prepare but it is going to cook by itself in the oven.


Servings: 8

Preparation: 30 minutes

Cooking time: 40-45 minutes.


  • Olive oil and breadcrumbs for baking

  • 1 big bag of fresh spinach leaves

  • 1 yellow onion, peeled and thinly sliced

  • 2 garlic cloves, minced

  • A few sprigs of rosemary

  • 1 tsp of dry origano

  • 1 pinch of red pepper flakes (or more according to your personal taste)

  • 150 gr cooked quinoa (follow package instructions)

  • 150 gr cottage cheese

  • 2 large eggs, lightly beaten

  • Salt and pepper.


Preheat the oven to 180 degrees C (fan) and oil a rectangular baking tray; cover with breadcrumbs and set aside.

Put a medium size pan on low heat and in 2 -3 different batches, toss the spinach leaves till the tilt then take them out, let them cool and cut them into small pieces.

In the meantime cook the quinoa in a saucepan in salted water, drain it and leave it to cool in the pan with a lid on.

Heat the olive oil in the same pan, add the onion, garlic, the herbs and the pepper flakes and cook for approx. 10 minutes until the onion is very soft. Add some water if you need to.

In a medium size bowl mix together the onion mixture, spinach, eggs, cheese and quinoa (before adding the quinoa, with a fork fluff it inside the pan; you will see how much the volume doubles). Stir very well.

Pour the mixture in the baking tray and bake for 40/45 minutes.

Cut into little bars and serve warm.


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