Kripalu Recipe: Quinoa Egg Bake

Posted on April 4th, 2014 by in Kripalu Kitchen

egg_quinoaQuinoa—a versatile, amino acid–rich grain—takes center stage in this recipe. Rich in B-vitamins and minerals such as magnesium, copper, iron, and manganese, it’s a great gluten-free option. The spinach, garlic, and onions are an immune-boosting trifecta while the eggs contribute choline, a nutrient important for neurological health.

Makes one 9-inch baking pan.

1 small onion, diced
2 tablespoons olive oil
1 tablespoon minced garlic

One dozen organic eggs
3 cups milk or unsweetened soy milk
2 tablespoons fresh thyme
1 teaspoon salt
¼ teaspoon back pepper

1 cup quinoa
¼ cup fresh grated parmesan cheese (optional)
4 cups fresh spinach, chopped

Sauté the onion and garlic in olive oil until the onion begins to caramelize. Meanwhile, whisk together the eggs, milk, thyme, salt, and pepper. Wash the quinoa well and drain, then add to egg mixture. Add cheese. When onions are ready, lay spinach in an oiled pan, followed by the onions and then the egg mixture. Cover and bake for 35 to 40 minutes at 350 degrees. As the eggs bake, most of the quinoa will make its way to the bottom of the pan and form a crust—it’s like magic!


7 Responses to “Kripalu Recipe: Quinoa Egg Bake”

  1. Rita Bliden April 5, 2014 7:31 am #

    Please confirm-a cup of uncooked quinoa?

    • laurie April 15, 2014 1:17 pm #

      I used uncooked and it was fine.

  2. Mel April 6, 2014 8:46 pm #

    The flavor of this dish is great but the quinoa in mine didn’t sink to the bottom and make a crust as the recipe said. It cooks partially and the final dish has a somewhat crunchy texture. Does it work better with cooked quinoa?

    • Laurie April 15, 2014 1:16 pm #

      I had the same problem and it took over an hour to cook. Still delicious though.

    • Brooke May 12, 2014 7:09 am #

      I think it depends on the depth and size of the dish. I had two different versions I made and the smaller/deeper dish had some uncooked quinoa. Try a larger pan so the egg bake is shallower and more spread out.

  3. Betsy Burdge Murphy April 24, 2014 1:42 pm #

    used red quinoa, and the “crust” was inedible…too crunchy…I wasn’t sure that it is ok to eat basically raw quinoa? Please re-check this recipe…and let us know about the uncooked quinoa.

  4. Jeremy Smith April 25, 2014 10:01 am #

    @ Betsy red quinoa being firmer than ivory quinoa is often better used in salads because it holds it shape longer and is probably the reason for not working in the quiche. @Mel oven temps could vary and if your oven runs hotter that cook cause the quinoa to be raw. Try going slow..325 degrees for 45 minutes.

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