Tomato Spinach and Quinoa Bake

Tomato Spinach and Quinoa Bake
Tomato Spinach and Quinoa Bake

This recipe has been sitting on my desk for a while and I am super excited to make it now. This is a great vegetarian recipe that is satisfying and comforting in it's gooey, baked goodness no matter the time of year. During the summer we love to take advantage of fresh vegetables from the farmers market or roadside stand. There's nothing better than being able to taste the freshness in your food. 

Quinoa is one of those terrific 'superfoods' that is not only high in fiber, but is a complete source of protein as well. It is a considered a complete protein because it provides all 9 essential amino acids which is necessary in a diet that contains no meat. Compared to wheat, barley or corn, quinoa is higher in calcium, phosphorous, magnesium, potassium, iron, copper, manganese, and zinc and has a lower sodium content. This healthy, vegetarian choice would be the perfect meal for lunch or dinner. The leftovers freeze well and make great lunches the next day.

Quinoa has been growing in popularity for the past few years and now just about everyone has at least heard of it. It has been eaten for 3,000 to 4,000 years by people in Peru, Bolivia, Ecuador, and Chile and now is a staple in the United States with the rapid increase of people becoming vegan and vegetarian over the last 10 years.

This recipe uses our Roasted Garlic Pepper, Dried Basil and Dried Thyme which really enhance the light flavors in this dish.

 Print Recipe

  • 1 Tablespoon olive oil
  • 2 cups red onion, chopped
  • 1 1/2 cups red or green bell pepper, chopped
  • 3 cups fresh spinach, stems removed, rinse and squeeze or pat to dry
  • 1/2 cup cooked quinoa
  • 1/4 cup Dried Basil
  • 2 teaspoon Dried Thyme
  • 1 teaspoon Roasted Garlic Pepper
  • 1/2 cup 2% milk
  • 3/4 cup reduced-fat Swiss cheese, grated
  • 3 large eggs, slightly beaten
  • Cooking spray
  • 1 cup Panko crumbs
  • 1 large Heirloom or beefsteak tomato, remove core and cut 8 slices
  1. Preheat oven to 375 degrees
  2. Heat a large pan to medium and add olive oil
  3. Add onion and cook for 3 minutes.
  4. Add bell pepper and cook another 2 minutes
  5. Add spinach and cook just until the spinach starts to wilt
  6. Remove vegetable mixture from the heat
  7. In a large bowl, combine the vegetable mixture, cooked quinoa, Dried Basil, Dried Thyme and Roasted Garlic Pepper
  8. In a smaller bowl, whisk together milk, cheese and eggs
  9. Add egg mixture to the vegetable and quinoa mixture and stir to combine
  10. Spray an 11 x 7" baking dish with cooking spray
  11. Spoon mixture into baking dish and arrange tomatoes evenly over the top
  12. Top with the Panko crumbs
  13. Bake for 40 minutes or until the top becomes brown and crispy