Diese gebackene Mischung aus Quinoa, Spinat, Hüttenkäse und Eiern ist ausreichend, um alleine zu dienen. Anstelle von frischem Spinat können Sie auch 3/4 Tasse gefrorenen, gehackten Spinat verwenden, der aufgetaut wurde.
This baked mixture of quinoa, spinach, cottage cheese, and eggs is sufficient to serve alone. Instead of fresh spinach, you can also use 3/4 cup of frozen, chopped spinach that has been thawed. Source: Martha Stewart Living, September 2001 8 servings Ingredients Olive oil cooking spray Breadcrumbs, for casserole dish 1 pound spinach leaves, picked and washed 2 teaspoons olive oil 1 yellow onion, peeled and diced 2 garlic cloves, peeled and chopped 1 tablespoon fresh thyme leaves 1 teaspoon finely chopped fresh rosemary 1/4 teaspoon crushed red pepper flakes 2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions 1 cup fat-free cottage cheese 1/4 teaspoon freshly ground black pepper 2 large eggs, lightly beaten Directions 1. Preheat oven to 350 degrees. Grease an 8 x 8 inch glass or ceramic casserole dish with olive oil spray. Coat with breadcrumbs; set aside. 2. Fill a large bowl with ice and water; set aside. Bring a medium-sized 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. 3. Heat olive oil in a medium-sized pan. Add onion, garlic, thyme, rosemary, and red pepper flakes, and sauté until translucent, about 8 minutes. Remove from heat; transfer to a medium-sized bowl. 4. Mix the onion mixture with spinach, quinoa, cottage cheese, pepper, and eggs, and stir well. Pour the mixture into the prepared casserole dish and place in the oven. Bake until set and edges are browned, 60 to 70 minutes. Slice and serve warm or at room temperature.
27.04.2023 @ 02:16
This baked mixture of quinoa, spinach, cottage cheese, and eggs is sufficient to serve alone. Instead of fresh spinach, you can also use 3/4 cup of frozen, chopped spinach that has been thawed. Source: Martha Stewart Living, September 2001 8 servings Ingredients Olive oil cooking spray Breadcrumbs, for casserole dish 1 pound spinach leaves, picked and washed 2 teaspoons olive oil 1 yellow onion, peeled and diced 2 garlic cloves, peeled and chopped 1 tablespoon fresh thyme leaves 1 teaspoon finely chopped fresh rosemary 1/4 teaspoon crushed red pepper flakes 2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions 1 cup fat-free cottage cheese 1/4 teaspoon freshly ground black pepper 2 large eggs, lightly beaten Directions 1. Preheat oven to 350 degrees. Grease an 8 x 8 inch glass or ceramic casserole dish with olive oil spray. Coat with breadcrumbs; set aside. 2. Fill a large bowl with ice and water; set aside. Bring a medium-sized 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. 3. Heat olive oil in a medium-sized pan. Add onion, garlic, thyme, rosemary, and red pepper flakes, and sauté until translucent, about 8 minutes. Remove from heat; transfer to a medium-sized bowl. 4. Mix the onion mixture with spinach, quinoa, cottage cheese, pepper, and eggs, and stir well. Pour the mixture into the prepared casserole dish and place in the oven. Bake until set and edges are browned, 60 to 70 minutes. Slice and serve warm or at room temperature.