Cheesy Baked Quinoa & Spinach

Cheesy Baked Quinoa and Spinach

Cheesy Baked Quinoa and Spinach

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).

Cheesy Baked Quinoa & Spinach

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Cheesy Baked Quinoa and Spinach

Low-FODMAP, Gluten-Free, Vegetarian
Course Side Dish
Cuisine American
Keyword cheese, gluten-free, low-fodmap, quinoa, vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4

Ingredients

  • 1 cup quinoa, rinsed
  • 1 1/2 cups Low-FODMAP Chicken Broth or Stock (see note)
  • 1 Tablespoon Fody Garlic Infused Oil (or olive oil)
  • 2 cups packed fresh baby spinach
  • 1/2 cup lactose-free milk
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 1/2 cups shredded cheese (I like to use Colby-Jack)

Instructions

  • 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 sauté just until spinach is wilted, about 1 to 2 minutes.
  • Stir the sautéed 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.

Notes

Note: Homemade chicken broth or stock can be replaced with 1 ½ cups water plus 1/2 tablespoon FODY Chicken Soup Base.
Cheesy Baked Quinoa and Spinach

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26 Comments

  1. This is A-MAZING! I'll never want macaroni and cheese again because this is sooo much better. Thanks for sharing!

     
  2. Glad you like it! It's one of my favorite side dishes.

     
  3. Can I use regular milk or will it alter the results ?

     
  4. Regular milk will work fine!

     
  5. This is delicious! I added chopped cooked chicken and twice the spinach and served as a main dish!

     
  6. Glad you liked it! Chicken sounds like a great addition.

     
  7. Would frozen spinach work as well?

     
  8. I have not tried frozen spinach in this recipe, so I can't say for sure. If you do use frozen, I would recommend thawing it first.

     
  9. I subbed 8n a 4oz can of Green Chilis for the Spinich. It is delicious.

     
  10. I subbed 8n a 4oz can of Green Chilis for the Spinich. It is delicious.

     
  11. Works fine

     
  12. This is a great dish! I'm a SUPER picky eater, and I love it! Thanks for sharing!

     
  13. Making it for the second time because I loved it! The first time I didn’t have enough cheddar cheese so I used a combo of cheddar, mozzarella and a few slices of provolone that I had to shred. It was great! This time I’m doubling the recipe!

     
  14. This was great!! I had a bunch of cooked quinoa lying around so I skipped cooking with the chicken broth (didn’t miss it). I also added a bit of grated parm and garlic powder for a little zing. Delicious–toddler and mom approved!

     
  15. I love quinoa and Mac and cheese so this is a perfect recipe!! Thank you!

     
  16. Not much flavor and very dry, not creamy at all.

     
  17. Yumm! A new favorite! I think I am going to find this a versatile recipe, which I enjoy. I like using ingredients I have on hand. For this, I increased the amounts slightly, added another egg, 3/4 c ricotta, and 1/2 sharp cheddar, used the 1 c of Colby Jack I had on hand, and the whole bag of baby spinach.
    I love solid recipes I can add to. I have one for cookies, one for quiche..now this. Thank you!

     
  18. This looks delicious. I was wondering if you think it would freeze well, and if so would you freeze it right before the actual cooking step? thanks!

     
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  21. 5 stars
    Have made this 3 times now. Husband and I both love it. I made it with frozen spinach last two times and just as delicious, microwave to thaw first. I made once with added chopped chicken breast I quickly pan fried in garlic infused olive oil before adding, so good. I have been using 1/4 cup more quinoa and 1/3 cup more milk and 2 eggs. Makes enough for 4 for dinner, thank you for such a yummy versatile recipe.

     

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