Ingredients:

Olive oil cooking spray

Bread crumbs

1 lb. spinach leaves

2 tsp. olive oil

1 yellow onion, peeled and diced

2 cloves garlic, peeled and minced

1 Tbsp. picked fresh thyme leaves

1 tsp. finely chopped fresh rosemary

¼ tsp. crushed red pepper flakes

2 cups cooked quinoa (1 cup uncooked quinoa), made according to package directions

1 cup cottage cheese

¼ tsp. freshly ground black pepper

1/3 cup Parmesan cheese

2 large eggs, lightly beaten

 

Directions:

Preheat oven to 350°. Spray an 8-by-8-inch glass baking dish with olive oil spray. Coat dish with bread crumbs and set aside. Fill a large bowl with ice and water and set aside. Bring a medium pot of water to a boil and add spinach. Blanch until bright green, about 10-12 seconds, and immediately transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water and finely chop; set aside.

 

In a medium sauté pan, heat olive oil and add onion, garlic, thyme, rosemary and red pepper flakes. Sauté until translucent and remove from heat; transfer to a medium bowl.

 

Add spinach, quinoa, cottage cheese, pepper, Parmesan cheese and eggs to the onion mixture and stir until combined. Pour the mixture into the 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.