Whip up one dish of this veggie-packed egg and quinoa casserole and you're set for a week's worth of breakfasts! It makes five servings of hearty, protein-packed meals.
(Makes 5 Servings)
Source: BODi On-Demand Nutrition Blog.
Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins
What You Need
Nonstick cooking spray
2½ cups cooked quinoa
8 large eggs, lightly beaten
¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)
4 cups raw spinach
1 cup cherry tomatoes, halved
½ cup finely chopped basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
How To Make
Heat oven to 375° F.
Lightly coat a 9x12-inch baking dish with spray. Set aside.
Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.
Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Estimated Nutritional Information (per serving):
Calories 272 - Calories from Fat 108
% Daily Value*
Total Fat 12g - 18%
Saturated Fat 3g - 15%
Cholesterol 298mg - 99%
Sodium 364mg - 15%
Total Carbohydrates 24g - 8%
Dietary Fiber 3g - 12%
Sugars 2g
Protein 18g - 36%
* Percent Daily Values are based on a 2000 calorie diet.
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