We are so rushed in the morning that it can be difficult to come up with quick, healthy breakfasts to eat as we run out the door.  This quinoa (pronounced keen-wah) egg bake is great to make on a Sunday night then reheat in the microwave for the rest of the week.

The quinoa in this recipe gets baked in the oven so it doesn’t need to be precooked. Instead, it settles into the bottom of the pan and creates a moist crust. Quinoa can be found at Trader Joe’s, Whole Foods, most food co-ops and health food stores and sometimes in the organic aisle at regular grocery stores.

Nutritional Information:
Servings: 6, Calories per Serving: 210, Fat: 9.3g, Carbohydrates: 13.5g, Protein: 17.6g
Vitamin A 7%    •    Vitamin C 1%
Calcium 28%    •    Iron 9%

Ingredients
1 teaspoon butter
1/2 cup uncooked quinoa
4 whole eggs **
6 egg whites
1 1/4 cups 1% or non-fat milk
1 tablespoon chopped garlic
1 teaspoon chopped thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups packed baby spinach, roughly chopped (may also use drained frozen spinach)
1 cup finely shredded Romano or Parmesan cheese

**4 eggs plus 6 egg whites may be replaced by 8 egg equivalents of egg beaters.

Method
Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside.
Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well.
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. Bake until just set, about 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.