Dinner

Spinach and Quinoa Bake is for Dinner.

Spinach and Quinoa Bake takes 30 minutes to prepare.

Spinach and Quinoa Bake takes 60 minutes to cook.

Spinach and Quinoa Bake makes 9 servings.

The ingredients for Spinach and Quinoa Bake are:

500 gram Seeds - Quinoa, Cooked (1/2 cup raw = 1 cup cooked)
1 cup Cut Leaf Spinach - Frozen
1 cup, chopped Onions, raw
125 grams Low fat cream cheese
2 clove Garlic
1 tsp Lemon zest - Fresh
.5 tsp Coriander seed
1 tsp Garlic powder
1 serving (OXO) Vegetable Stock Cube (by AUTUMNBIRCH)
3 large Egg, fresh, whole, raw
.5 tsp chilli powder (by CYMRUGIRL1)
1 tbsp Pumpkin seeds - Raw
1 tsp mixed dry herb (by SHELLSTEWART)
2 1tsp Coconut Oil

Here is how you make Spinach and Quinoa Bake:

Cook the quinoa with the stock cube and leave it to cool. (see further down if you are using quinoa cooked just in water)Cook the onions and garlic (I use frozen onions for an easy life) in the coconut oil til softened, defrost or just add the spinach frozen and cook for longer. (can use fresh wilted and well drained) If you didn't use the stock cube in the quinoa, crush and sprinkle it with the onions. Add all the lemon zest, herbs and spices - add more if you want a stronger flavour it can take it. The mixture should not be wet. When quinoa and spinach/onion has cooled, whisk the 3 eggs with the cream cheese. Put 2 cups of quinoa and the pumpkin seeds with the spinach/onion and make sure it is well mixed. Add the egg mixture and again mix well and add any seasoning to taste. Bake in a 9X9inch pan coated with Fry light at 180C for 50 - 60 minutes. If it browns too quickly in your oven, cover with foil halfwayServing Size:?Makes 9 squares/sliced

The nutritional information for Spinach and Quinoa Bake is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 150.3

• Total Fat: 6.9 g
• Cholesterol: 69.8 mg
• Sodium: 137.2 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 2.1 g
• Protein: 6.9 g

The dietary needs meet for Spinach and Quinoa Bake is Vegetarian