Quinoa Egg Bake with Thyme & Garlic

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The only time I can remember shaking and baking is with my mum and sister…and it involved chicken.

Found: Whole Foods Market

Makes 8 servings

This recipe calls for whisking eggs and adding uncooked quinoa followed by shaking the dish to allow the quinoa to sink to the bottom of the dish.

Baked eggs are always an easy dish for those cooking for one. Eggs freeze pretty well, so portioning up into Ziploc containers and freezing gives you breakfast for multiple days. No excuses.


  • 1 tsp. margarine
  • 1/2 cup uncooked quinoa
  • 8 eggs
  • 1 1/4 cup soy milk
  • 1 tbsp. minced garlic
  • 1 tsp. chopped thyme
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups packed baby spinach, roughly chopped
  • 1 cup finely shredded Parmesan cheese

How to:

  1. Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with margarine; set aside.
  2. Put quinoa into a fine mesh strainer and rinse until cold running 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 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 (so awesome). Keep the foil covering the dish and place in the oven.
  4. Bake until just set, ~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.

Make it a meal:

  • Serve with fruit and a slice of whole grain toast

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