Baked Quinoa with Spinach, Red Peppers, and Cheese
For a healhty twist on summer casseroles, quinoa with spinach and red peppers is baked with cheese and perfect for a hot summer evening.
- 1 Teaspoon butter
- 1 Cup quinoa
- 10 eggs
- 2 1/2 Cups milk
- 2 garlic cloves, minced
- 1 Teaspoon chopped rosemary
- 3/4 Teaspoons salt
- 1/2 Teaspoon black pepper
- 2 Cups packed baby spinach, roughly chopped
- 1 red bell pepper, cored, seeded, and diced
- 1 1/2 Cup asiago cheese
- 1 Cup Parmesan cheese
Preheat the oven to 350 degrees. Grease a 9-by-13-inch glass or metal baking dish with butter and set aside.
Put the quinoa into a fine-mesh strainer and rinse with cold running water and drain well. In a large bowl, whisk together the eggs, milk, garlic, rosemary, salt, and pepper. Stir in spinach, red peppers, quinoa, and 1 cup of the asiago cheese. Cover the pan tightly with foil then jiggle dish gently from side to side so that the quinoa settles on the bottom in an even layer.
Bake until just set, about 45 minutes. Remove foil and sprinkle the remaining 1/2 cup of asiago cheese and all of the Parmesan cheese evenly over the top. Return to the oven and bake, uncovered, until golden brown, 10 minutes more.
Cool slightly before serving.