Food · Recipes

Gluten Free Quinoa “Quiche”

Monday WORKOUT:

Legs + abs strength training. AND a lot of rolling. Actually pretty proud of myself for spending 20+ minutes on the foam roller. #aimhigh

foam rolling monkey pjs

Rollin’ in my monkey PJ’s…that are from the kids’ section at Target…from when I was in middle school.

Tuesday WORKOUT:

Ran (easy) 3 miles. First run after my half. Legs were tired but it felt good.

—–

Before I give you my Quinoa “Quiche” recipe, please keep in mind this is a fake quiche. This isn’t the French delicacy with a buttery, flakey crust. In fact, there is no butter in this recipe.

I was actually trying to make a Quinoa “Mac” and Cheese, but I didn’t want to add a ton of cheese. I’ve been told it tastes delicious but more like a quiche than mac and cheese. So that’s what we’re goin’ with.

Gluten Free Quinoa “Quiche” (printable at the bottom of the page)

quinoa quiche

INGREDIENTS

  • 1 1/2 cups quinoa
  • 3 cups + 1/4 cup broth (I used chicken)
  • 2 tbsp grapeseed oil (or olive oil)
  • 1/2 medium yellow onion, chopped
  • ~4 cups raw spinach
  • 4 cloves garlic, minced
  • 1/4 cup white wine
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/2 tsp salt, 1/4 tsp pepper
  • 1 cup fat-free milk (most kinds will work, I used unsweetened almond milk)
  • 1 cup grated sharp Cheddar Cheese
  • 1/3 cup grated Pecorino Romano Cheese
  • 1/4 cup gluten free bread crumbs
  • 1/4 cup grated Parmesan Cheese
  • Cooking spray

DIRECTIONS

Preheat oven to 350F.

Cooking the quinoa

  1. Rinse quinoa and pour into a sauce pan. Add the 3 cups of broth to the pan.
  2. Turn heat to high until it starts to boil. Once it starts boiling, turn to simmer, place lid on pan and cook ~15 minute or until liquid is absorbed.
  3. Once it is cooked, fluff with a fork. Remove from heat and leave lid off.

Cooking the rest of the filling

  1. In a saute pan, heat oil over med-low heat and add chopped onion. Cook onion ~2 minutes to soften.
  2. Add the spinach and cook until 75% of it is wilted.
  3. Add garlic and cook ~5 minutes. Onion will just barely start to turn golden.
  4. Add 1/4 cup white wine, 1/4 cup chicken broth, and nutmeg. Deglaze the pan (you don’t need to remove the food from the pan, just scrap the brown bits on the bottom of the pan).
  5. Cook until all the liquid has evaporated.
    quinoa quiche

Putting it all together

  1. In a large mixing bowl, add milk and eggs. Wisk together.
  2. Add the spinach/onion mixture to the milk and eggs in batches, ~1/2 cup at a time, while quickly mixing. Adding the hot spinach/onion mixture too quickly could scramble the eggs.
    quinoa quiche
  3. Add salt, pepper, and cooked quinoa to the bowl. Mix.
    quinoa quiche
  4. Add Cheddar Cheese and Pecorino Romano Cheese and stir (cheese will start to melt).
  5. Spray a large, oven safe stoneware/glass dish with cooking spray. Add the mixture and spread evenly throughout the dish.
  6. Sprinkle 1/4 cup bread crumbs and 1/4 cup Parmesan evenly over the top.
    quinoa quichequinoa quiche
  7. Bake at 350F until cheese starts to brown (30-35 min).  Enjoy! 🙂

Gluten Free Quinoa Quiche

  • Servings: 10-12
  • Difficulty: easy
  • Print

quinoa quiche

INGREDIENTS

  • 1 1/2 cups quinoa
  • 3 cups + 1/4 cup broth (I used chicken)
  • 2 tbsp grapeseed oil (or olive oil)
  • 1/2 medium yellow onion, chopped
  • ~4 cups raw spinach
  • 4 cloves garlic, minced
  • 1/4 cup white wine
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/2 tsp salt, 1/4 tsp pepper
  • 1 cup fat-free milk (most kinds will work, I used unsweetened almond milk)
  • 1 cup grated sharp Cheddar Cheese
  • 1/3 cup grated Pecorino Romano Cheese
  • 1/4 cup gluten free bread crumbs
  • 1/4 cup grated Parmesan Cheese
  • Cooking spray

DIRECTIONS

Preheat oven to 350F.

Cooking the quinoa

  1. Rinse quinoa and pour into a sauce pan. Add the 3 cups of broth to the pan.
  2. Turn heat to high until it starts to boil. Once it starts boiling, turn to simmer, place lid on pan and cook ~15 minute or until liquid is absorbed.
  3. Once it is cooked, fluff with a fork. Remove from heat and leave lid off.

Cooking the rest of the filling

  1. In a saute pan, heat oil over med-low heat and add chopped onion. Cook onion ~2 minutes to soften.
  2. Add the spinach and cook until 75% of it is wilted.
  3. Add garlic and cook ~5 minutes. Onion will just barely start to turn golden.
  4. Add 1/4 cup white wine, 1/4 cup chicken broth, and nutmeg. Deglaze the pan (you don’t need to remove the food from the pan, just scrap the brown bits on the bottom of the pan).
  5. Cook until all the liquid has evaporated.

Putting it all together

  1. In a large mixing bowl, add milk and eggs. Wisk together.
  2. Add the spinach/onion mixture to the milk and eggs in batches, ~1/2 cup at a time, while quickly mixing. Adding the hot spinach/onion mixture too quickly could scramble the eggs.
  3. Add salt, pepper, and cooked quinoa to the bowl. Mix.
  4. Add Cheddar Cheese and Pecorino Romano Cheese and stir (cheese will start to melt).
  5. Spray a large, oven safe stoneware/glass dish with cooking spray. Add the mixture and spread evenly throughout the dish.
  6. Sprinkle 1/4 cup bread crumbs and 1/4 cup Parmesan evenly over the top.
  7. Bake at 350F until cheese starts to brown (30-35 min).

fitnessmeetsfrosting.com

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19 thoughts on “Gluten Free Quinoa “Quiche”

    1. I got them at Fresh & Easy- not sure if they have any of those stores where you live. But I’m sure they have them somewhere! My mom said they’re basically corn meal haha. The texture and look reminds me of that.

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