Spinach, Tomato, and Quinoa Casserole

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

1. Heat oven to 375° F.

2. Lightly coat a 9x12-inch baking dish with spray. Set aside.

3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.

4. 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.