Vegetarian Spinach & Quinoa Casserole
Olive-oil cooking spray
Breadcrumbs (for baking dish)
1 pound spinach leaves (picked & washed)
2 teaspoons olive oil
1 yellow onion, peeled & diced
2 cloves garlic, peeled & minced
2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions (I cook the quinoa with vegetable stock)
1 cup ricotta cheese
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs; set aside.
Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add spinach; blanch until bright green, about 10 seconds. Transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water, and finely chop; set aside.
Heat the olive oil in a medium sauté pan. Add onion and garlic, and sauté until translucent, about 8 minutes. Remove from heat; transfer to a medium bowl.
Add spinach, quinoa, ricotta cheese, pepper, and eggs to the onion mixture, and stir until well combined. Pour the mixture into the prepared baking dish, and place in the oven. Bake until set and edges are brown, 60 to 70 minutes. Slice, and serve warm or at room temperature.