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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 281.4
  • Total Fat: 12.6 g
  • Cholesterol: 295.6 mg
  • Sodium: 543.1 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 18.8 g

View full nutritional breakdown of Whole Foods - Quinoa Egg Bake with Thyme and Garlic calories by ingredient
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Whole Foods - Quinoa Egg Bake with Thyme and Garlic

Submitted by: NADALIA

Introduction

I saw this recipe on Whole Foods' website and it looked so good I just had to post it here so I could try it! I saw this recipe on Whole Foods' website and it looked so good I just had to post it here so I could try it!
Number of Servings: 6

Ingredients

    1 teaspoon butter
    1/2 cup uncooked quinoa
    8 eggs
    1 1/4 cups fat-free milk
    1 tablespoon chopped garlic
    1 teaspoon chopped thyme
    1/2 teaspoon salt
    1/2 teaspoon pepper
    2 cups packed baby spinach, roughly chopped
    1 cup finely shredded Romano or Parmesan cheese

Directions

Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside.

Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well.

In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.

http://www2.wholefoodsmarket.com/recipes/recipe.php?recipeId=2309

Number of Servings: 6

Recipe submitted by SparkPeople user NADALIA.






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  • Incredible!
    2 of 2 people found this review helpful
    This is so good! It's like a lighter quiche. I halfed the recipe since I was eating dinner alone, used frozen chopped spinach (about 1/2 c) and added about 2 tbsp diced onions-yum! Thanks for posting this - 11/18/08

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  • This souds great! I also noted that it could easily be divided in half or quarters for smaller amounts. I can picture it being baked in a loaf pan, custard cup, etc. - 4/22/11

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  • Very yummy! I added green peppers, onions, and some of my own spices with provolone cheese on top cuz that's what I had. It cooked up nice and fluffy and the quinoa made a perfect crust - probably my favorite use of quinoa that I've found so far. The left overs are good reheated too. - 2/7/11

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  • This was fairly good. The crust was a little weird - tasted like maybe it didn't cook as much as it was supposed to? I'll eat the leftovers for breakfast tomorrow, I think! - 1/5/11

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  • This is very good. I added some diced sweet potato to it and a bit of water so there wasnt a crisp crust. Next time i'm going to add onions and some spices. - 9/22/10

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  • Thank you. I made a lot of this grain and had no idea what to do with it! :-D - 7/17/09

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  • This was great. My family loved it! - 1/30/09

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  • Tasted alright. I will probably make this again but add more spices. It was pretty bland. I had leftovers so i bagged them for breakfast and I have to say it tasted MUCH better in the morning. I think it gave the spices more time to infuse into the eggs. - 1/16/09

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