Sorry I haven't written a new blog post in a while. We've been so busy traveling and working. And now spring is here and I couldn't be happier about it. This has been the worst winter in Minnesota and I barely survived. Today is the first time we've reached 60 degrees this year and it's supposed to get in the 70's this weekend! Time to get out the patio furniture and soak up some vitamin D.
This is a recipe I've been working on all winter and I finally got it pinned down. Quinoa and cheese are excellent together. Throw in some vitamin-rich spinach, and you've got a tasty and healthy side dish. I like to use Colby-Jack cheese, but any variety, such as cheddar or Parmesan will work too. Hard cheeses are naturally low-FODMAP (having little to no lactose) and you can use lactose-free or non-dairy milk. This dish is also very low-fructose and perfect for people with fructose malabsorption. I like to serve this with fish (such as Baked Salmon).
1 cup quinoa, rinsed
1 1/2 cups chicken broth
1 Tablespoon Garlic Infused Oil or olive oil
2 cups packed fresh baby spinach
1/2 cup lactose-free or non-dairy milk
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups shredded cheese (I like to use Colby-Jack)
- Preheat oven to 350 degrees F.
- Bring the chicken broth to a boil in a large saucepan. Add the quinoa and simmer, covered, for 15 to 20 minutes, until quinoa is tender and liquid is absorbed.
- Meanwhile, in a large skillet, heat the oil over medium heat. Add the spinach and saute just until spinach is wilted, about 1 to 2 minutes.
- Stir the sauteed spinach into the cooked quinoa. Whisk together the milk, egg, salt and pepper in a small bowl. Add milk mixture and 1 cup of the shredded cheese to the quinoa and stir well.
- Transfer to a lightly greased 1.5 quart casserole dish and bake, uncovered, for 30 minutes. Sprinkle with the remaining 1/2 cup cheese and bake until melted, about 5 more minutes. Serve.