Ingredients

The following ingredients have 4 Servings
  • 1 lb frozen spinach (thawed)
  • 1 tablespoon extra virgin olive oil
  • 1 onion (chopped fine)
  • 4 cloves garlic (minced)
  • 1 teaspoon sea salt
  • ¼ teaspoon fresh ground pepper
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons quinoa flour (or flour of choice)
  • 2 cups milk of choice (unsweetened)
  • 5 cups cooked quinoa
  • 6 ounces ricotta cheese or vegan ricotta
  • 8 ounces mozzarella (shredded or Daiya Shreds)
  • 2 ounces Parmigiano-Reggiano (shredded or vegan Parmesan)

Instruction

  • Preheat oven to 350 degrees.
  • Rinse spinach and place in a clean dish towel. Wring out excess moisture.
  • Heat olive oil to medium in a large oven proof skillet. Add onion and cook for 10 to 12 minutes, until tender. Add garlic and cook for 1 additional minute.
  • Stir in salt, pepper, red pepper and flour and cook for about a minute longer, then whisk in milk. Cook for 7 to 10 minutes, until sauce thickens. Reduce heat to low. Stir in quinoa and spinach until well combined.
  • Remove from heat and dot with ricotta cheese. Top with mozzarella and Parmesan. Bake for 30 minutes, until cheese is melted and golden brown. Serve warm.