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Healthy Hot Rodder Spinach, Tomato, and Quinoa Recipe

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.

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 Prep Time 15 mins

 Cook Time 25 mins

 Total Time 40 mins

 Servings 5 Servings

 Calories 272 kcal

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Ingredients

  • 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)

 

Instructions

  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.

 

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

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Nutrition Facts

Spinach, Tomato, and Quinoa Breakfast Casserole

Amount Per Serving (1 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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source: Beachbody On Demand Blog

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