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Baked quinoa with spinach, cheese, and chorizo


- 1 6-ounce bag baby spinach
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 plump garlic cloves, minced
- 4 cups cooked quinoa
- 2 large eggs
- 3 ounces cheddar cheese or Gruyere , grated (3/4 cup)
- 1 1/2 teaspoons chopped fresh sage
- 1 ounce Parmesan, grated (1/4 cup)

- 3 ounces diced dried Spanish sausage (chorizo)
chili pepper (to taste, approx. 2 tsp)


Step 1: Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.

Step 2: Heat a medium frying pan or a wide saucepan over medium-high heat.

Step 3: Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing.

Step 4: You may have to do this in 2 batches.

Step 5: As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.

Step 6: Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat.

Step 7: Add the onion and cook, stirring often, until tender, about 5 minutes.

Step 8: Add the garlic and stir with the onion until fragrant, about 1 minute.

Step 9: Stir in the spinach and season with salt and pepper. Remove from the heat.
Beat the eggs in a large bowl and add 1/2 teaspoon salt.

Step 10: Stir in the quinoa, the onion and spinach mixture, the Gruyère/cheddar, the chorizo and the sage. Add freshly ground pepper and stir the mixture together.

Step 11: Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil.

Step 12: Place in the oven and bake until nicely browned on top, about 25 minutes.
Remove from the heat, allow to sit for about 5 minutes, and serve.

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