Recipes and Cooking

Quinoa, Spinach and Egg Bake

bake Preparation time 55 mins Serves 4 people


  •           1 tbsp olive oil
  •            8 eggs
  •            2 cups quinoa, cooked
  •            1 and ¼ cup skim milk
  •            2 cloves garlic, crushed
  •            1 tsp thyme, chopped
  •            3 cups spinach, roughly chopped
  •            Pinch of pepper and nutmeg
  •            1 cup shredded reduced fat cheese
  •            ½ punnet cherry tomatoes
  •            Spray oil




Preheat oven to 160c.

Pour olive oil into a 20cm round baking dish and swirl around.

In a bowl whisk together the eggs, milk, garlic, thyme, salt, pepper and nutmeg.

Add quinoa and spinach into the baking dish and pour over the egg mixture, stir gently.

Cover with a lid or foil and bake until just set for around 30 minutes.

Remove the lid, sprinkle with cheese and bake uncovered for a further 15 minutes or until golden. Set aside to cool.

Heat a fry pan, spray with oil. Add cherry tomatoes and cook gently until slightly softened. Finish by adding onto the bake.


Quinoa can be replaced with cooked brown rice.