Baked Quinoa with Spinach and Cheese

After our friend Krysta Doerfler saw our recipe for Quinoa and Lentil Salad, then tried some at our house, she sent us a recipe for another quinoa dish she likes to serve. It's hearty fare, more of a main dish than our salad.

Baked Quinoa With Spinach and Cheese

1 6-ounce bag baby spinach (kale or Swiss chard will work, too)

2 T. extra virgin olive oil

1 medium onion, chopped

2 plump garlic cloves, minced

3 cups cooked quinoa, (1 cup uncooked) (Click here to learn how to cook quinoa)

2 large eggs

3 ounces Gruyère or Fontina cheese, grated (3/4 cup) 

1 1/2 t. chopped fresh sage

1/4 cup grated parmesan 

1. Preheat the oven to 400ºF. Oil a two-quart gratin or baking dish.

2. Heat a medium frying pan or a wide saucepant. Wash the spinach and without spinning it dry, add it to the pan and wilt over medium-high heat. You may have to do this in two batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry, chop, and set aside.

3. Wipe the pan dry and heat one tablespoon of the olive oil over medium heat. Add the onion and cook, stirring often, until tender, about five minutes. Add the garlic and stir with the onion until fragrant, about one minute. Stir in the spinach, and season with salt and pepper. Remove from the heat.

4. Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion-and-spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the parmesan over the top and drizzle with the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned, about 25 minutes. Remove from the heat, allow to sit for about five minutes, and serve.

Serves 4 to 6

Advance preparation: The cooked quinoa will keep for three or four days in the refrigerator. The recipe can be made through Step 3 several hours or even a day ahead. The gratin can be assembled several hours ahead.