1 teaspoon unsalted butter
1/2 cup uncooked quinoa
1 1/4 cup low-fat (2%) milk
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 cups packed baby spinach, roughly chopped
1 cup finely shredded Romano or Parmesan cheese
1 - Preheat the oven to 350°F. Butter an 8x8-inch baking dish; set aside.
2 - Put quinoa into a fine mesh strainer and rinse with cold running water until water runs clear; drain well.
3 - In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into the prepared dish.
4 - 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.
5 - 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.
Recipe from Whole Foods