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Baked Quinoa with Spinach, Red Peppers, and Cheese

Baked Quinoa with Spinach, Red Peppers, and Cheese

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Preheat the oven to 350 degrees. Grease a 9-by-13-inch glass or metal baking dish with butter and set aside.

Put the quinoa into a fine-mesh strainer and rinse with cold running water and drain well. In a large bowl, whisk together the eggs, milk, garlic, rosemary, salt, and pepper. Stir in spinach, red peppers, quinoa, and 1 cup of the asiago cheese. Cover the pan tightly with foil then jiggle dish gently from side to side so that the quinoa settles on the bottom in an even layer.

Bake until just set, about 45 minutes. Remove foil and sprinkle the remaining 1/2 cup of asiago cheese and all of the Parmesan cheese evenly over the top. Return to the oven and bake, uncovered, until golden brown, 10 minutes more.

Cool slightly before serving.

Recipe Summary

  • Olive-oil cooking spray
  • Breadcrumbs, for baking dish
  • 1 pound spinach leaves, picked and washed
  • 2 teaspoons olive oil
  • 1 yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon picked fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon crushed red-pepper flakes
  • 2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
  • 1 cup nonfat cottage cheese
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten

Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs set aside.

Fill a large bowl with ice and water set aside. Bring a medium pot of water to a boil. Add spinach blanch until bright green, about 10 seconds. Transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water, and finely chop set aside.

Heat the olive oil in a medium saute pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes. Remove from heat transfer to a medium bowl.

Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture, and stir until well combined. Pour the mixture into the prepared baking dish, and place in the oven. Bake until set and edges are brown, 60 to 70 minutes. Slice, and serve warm or at room temperature.

Recipe Summary

  • Relish:
  • 2 red bell peppers, halved and seeded
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon balsamic vinegar
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground red pepper
  • Cakes:
  • 1 ½ teaspoons canola oil
  • 1 cup chopped onion
  • ¾ cup uncooked quinoa
  • 1 tablespoon minced garlic
  • 1 ⅓ cups organic vegetable broth
  • 2 cups spinach leaves, coarsely chopped
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • ½ cup whole-wheat panko (Japanese breadcrumbs)
  • .38 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • Cooking spray

To prepare relish, arrange bell peppers, skin side up, on a foil-lined baking sheet. Broil 10 minutes or until charred. Remove pan from oven wrap peppers in foil. Let stand 10 minutes. Peel and finely chop. Combine peppers, parsley, vinegar, 1/8 teaspoon salt, and ground red pepper.

To prepare cakes, heat a large saucepan over medium-high heat. Add oil to pan swirl to coat. Add onion cook 4 minutes or just until tender, stirring frequently. Add quinoa cook 4 minutes or until toasted and lightly browned, stirring occasionally. Add garlic cook 30 seconds. Add broth bring to a boil. Cover and simmer 17 minutes or until liquid is fully absorbed. Stir in chopped spinach. Spread hot quinoa mixture in a single layer on a baking sheet cool 10 minutes.

Place a baking sheet in the oven. Reduce oven temperature to 375°.

Combine quinoa mixture, cheese, panko, 3/8 teaspoon salt, black pepper, and eggs in a bowl, and toss well to combine. Let mixture stand 5 minutes. Shape into 4 (4-inch) patties.

Remove preheated baking sheet from oven coat pan with cooking spray. Place patties on pan, and return to oven. Bake at 375° for 10 minutes on each side or until lightly browned and thoroughly heated. Top with bell pepper relish.

Vegetarian Spinach Ricotta Stuffed Peppers with Blistered Tomatoes

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We eat a lot of meat in our home but occasionally we enjoy a yummy meatless meal. With lots of cheese, of course. Hello Artichoke, Tomato, & Spinach Pizza and Pasta con Broccoli! I love cheese and am so grateful I’m not allergic or intolerant. Seriously, like the only meals I eat that don’t have some sort of dairy are Asian. If you like cheese as much as I do and are trying to limit your meat intake then you’ll love these Vegetarian Spinach Ricotta Stuffed Peppers with Blistered Tomatoes!

Red peppers are a staple in our home but our favorites are yellow and orange. They’re my favorite to eat raw because they are little milder and sweeter. Most recipes where you cook peppers call for red or green bells but I’ve been using the orange and yellow peppers a lot in recipes like traditional stuffed peppers and Southwest Cornbread Sloppy Joes.

Cooking when my kids are at home and awake is next to impossible so recipes like these Vegetarian Spinach Ricotta Stuffed Peppers that I can prep while Carly is at school and Natalie is napping is an answer to my prayers. Then all you have to do is pop them in the oven 30 minutes before you want to eat.

So, what’s inside these peppers? Well, obviously spinach and ricotta cheese but also onions, garlic, and Parmesan cheese. So yummy! Before adding the stuffed peppers to the pan, toss the tomatoes into the 9吉 pan. Drizzle with a little olive oil and then salt and pepper. Add the stuffed peppers to the pan with the tomatoes and then bake!

Meanwhile, make some Orzo Rice. Or you can serve it over rice or quinoa. My family loves Orzo Rice. The orzo is toasted in butter until golden and then you add the rice and chicken broth. So flavorful!

Cheesy Spinach and Artichoke Quinoa Stuffed Peppers

Cheesy Spinach and Artichoke Quinoa Stuffed Bell Peppers are amazing with the creamy cheesy flavors of the popular dip!

We’re continuing on to day 2 of #BrunchWeek. This year is being hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen with 32 bloggers taking part. That’s a lot of great brunch recipes making their way to you. Brunch Week will be going through May 10th. There are so many fantastic sponsors this year that donated pretty fantastic prizes for the giveaway. Make sure to hurry on over to the giveaway and enter for you chance.

Today’s recipe is for Cheesy Spinach and Artichoke Quinoa Stuffed Peppers. I know quite a few moms that LOVE spinach and artichoke dip, including myself. If I could find a way to have it for dinner I would! I think that these stuffed peppers are the closest I could get to that. The filling is so deliciously creamy and tastes like it’s a major cheat food but aside from the little bit of cheese it’s all fantastic for you! How awesome is that?

Now what I’m about to tell you about these Cheesy Spinach and Artichoke Quinoa Stuffed Peppers will blow your mind! You can get these peppers ready to pop in the oven the day before and then just cook them right before dinner. That makes them ideal for entertaining or getting mom’s dinner started the day before. I really can’t wait for you to try them, they’re so good, I’ll be making these quite a bit!

Italian Sausage and Quinoa Stuffed Pepper

This recipe from Johnsonville° offers a delicious way to eat healthy without the rabbit food. Quinoa is a superfood that is packed with protein and other essential nutrients and goes well with the other veggies in this dish: mushrooms, tomatoes, red onions and bell peppers. Seasoned perfectly with paprika and topped with parmesan cheese and toasted almonds, this dish is perfect for Johnsonville® Italian Sausage&mdashanother food that tastes super!

This recipe from Johnsonville° offers a delicious way to eat healthy without the rabbit food. Quinoa is a superfood that is packed with protein and other essential nutrients and goes well with the other veggies in this dish: mushrooms, tomatoes, red onions and bell peppers. Seasoned perfectly with paprika and topped with parmesan cheese and toasted almonds, this dish is perfect for Johnsonville® Italian Sausage&mdashanother food that tastes super!


(19 ounce) JOHNSONVILLE® Italian Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)

plum tomatoes, chopped (about 1 cup)

cooked Quinoa* (follow package directions, about ¾ cup dry) *Quinoa is a nutritious whole grain currently found in most supermarkets. Quinoa can be substituted with rice or couscous.

bell peppers, tops removed, cored and seeded

toasted sliced almonds** (optional) **Tip: Toast almonds in a dry skillet over medium heat, stirring and shaking pan constantly, for 3 to 4 minutes or until golden. Immediately transfer to a bowl and let cool.



Cook Quinoa according to package directions, (yield 1 ½ cups).

Sauté the decased sausage in a large skillet over medium heat.

Crumble the sausage as it cooks until its nicely browned and no longer pink, breaking up any of the large pieces, about 7 to 10 minutes. Transfer the cooked sausage to a plate and set aside.

In the same skillet, heat oil over medium-high heat. Sauté onion and red bell pepper for 5 minutes or until softened.

Add tomatoes and mushrooms, sauté for another 5 minutes.

Remove from heat then add in parsley, cooked Quinoa, paprika, sausage and Parmesan cheese. Stir to combine, taste and adjust seasonings.

Stuff bell peppers with sausage mixture, dividing equally and gently packing the mixture down. Arrange upright in prepared baking dish.

Cover and bake in preheated oven for about 1 hour or until peppers are tender.

Spinach and Roasted Red Pepper Baked Eggs

So remember how I was oohing and ahhing over the wonderful weather we were having this past weekend? Well it stayed beautiful until Wednesday night. Then, out of nowhere I was upstair in our bedroom and it sounded like someone was throwing rocks at the window. It kept getting louder and louder and then there was thunder! What the heck Colorado! It was sunny and warm all day and now it was hailing, windy, and cold. When I got up the next morning I was less than thrilled to see snow on the ground and read that the temperature was only 24, but with the wind felt like 17. Awesome…this was going to make for an interesting run. I ran 5 miles on my treadmill until it was light out and warmed up slightly (about 3 degrees). I then put on my warm running clothes and headed outside. I wasn’t sure what to expect, but knew I needed to run another 5 miles. When I started it wasn’t too bad, but then I hit the first patch of ice…great, this was going to be a slow and cautious run. I then turned the corner and was blasted with the 17 mph wind, yeah that felt good! The next 2 miles were like trying to push a wall as I ran. Then came the real fun part. The light snow from the night before had left a good layer of powder covering up the crunchy ice. The wind and powder got together and decided it would be fun to blow it everywhere. Snow does not feel good hitting your face, it feels like sand hitting you, only this is frozen sand! By the time I finished my last 5 miles I had hands that were so numb I could barely curl my fingers, my face was stinging from the cold, and my legs were not impressed with my not so graceful way of running through icy, crunchy, snow. I took a hot shower immediately to defrost and then I was starving. I wanted something warm so I decided to make these spinach and roasted red pepper baked eggs.

They were just what I needed to warm up and get my energy back. To make them I sprayed a pan with cooking spray and quickly sautéed the spinach and diced roasted red pepper with a little salt and pepper.

While that cooked I sprayed two ramekins with cooking spray. I then cracked 6 eggs, I was making these using only the egg whites, so 3 egg whites per ramekin. I whisked a pinch of salt and a teaspoon of half and half into the egg whites.

I then took my spinach and pepper mixture and divided it into the two ramekins. I then divided the egg mixture evenly between the ramekins. I finished each of them off with a tablespoon of grated parmesan cheese and a pinch of red pepper flakes. They baked in the oven for about 25 minutes and when they came out they were puffed up and golden on top. They tasted amazing!

I loved the combination of the spinach and roasted red pepper in them, and the parmesan cheese on top gave them a nice golden cheesy crust. It was the perfect protein packed and healthy (only 110 calories) breakfast that I needed after that beating of a run. The great thing about these spinach and roasted red pepper baked eggs is that they taste great any time of day. I saved the other baked egg and had it later in the day for a snack. I simply reheated it in the microwave and it was just as good. The next time you get pummeled with wind and blowing snow make these delicious spinach and roasted red pepper baked eggs to warm you up!

These vegetarian patties make a delicious main, perfect with an egg on top or serve them along a salad. And because they make a lot, they are also great to make ahead for meal prep! If you love quinoa, you may also like Salmon Quinoa Burgers, Quinoa Huevos Rancheros Bowls and Southwestern Black Bean Quinoa Mango Salad.

These Spinach and Quinoa Patties make enough for several meals which makes them perfect for meal prep. I had one topped with a poached egg for breakfast which was super yummy. The rest I served as a main course for dinner with a big avocado salad and felt quite satisfied. I can’t help thinking how good this would be with melted cheese on top in place of a burger to make it more of a veggie-quinoa burger.

Another bonus, these quinoa patties are inexpensive to make, and can be adapted for gluten-free diets.

The recipe was adapted from Heidi Swanson’s cookbook Super Natural Every Day (affil link). Her original recipe calls for kale, but since I made them on a whim, all I had was spinach and that worked out just fine. My (meat-loving) husband even thought they were great.

Recipe Summary

  • 3 red bell peppers, sliced lengthwise
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (16 ounce) can diced tomatoes, drained and juice reserved
  • 1 cup chicken broth
  • ¾ cup quinoa
  • ½ carrot, grated
  • 1 (14 ounce) can black beans, rinsed and drained
  • 1 (6 ounce) package fresh spinach, or more to taste
  • ½ cup shredded Mexican cheese blend

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and arrange red bell peppers in dish.

Roast peppers in the preheated oven until tender, about 30 minutes.

Heat olive oil in a skillet over medium heat cook and stir onion until softened, 5 to 10 minutes. Add garlic, cumin, salt, and black pepper to onion cook and stir until fragrant, about 1 minute more.

Mix tomatoes, chicken broth, quinoa, and carrot into onion mixture cook until quinoa is tender, about 12 minutes. Stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend.


  • Serving Size: 1 (275.9 g)
  • Calories 496.3
  • Total Fat - 25.3 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 226.3 mg
  • Sodium - 1113.7 mg
  • Total Carbohydrate - 42.6 g
  • Dietary Fiber - 5.6 g
  • Sugars - 5.5 g
  • Protein - 25.8 g
  • Calcium - 335.6 mg
  • Iron - 5.2 mg
  • Vitamin C - 59.4 mg
  • Thiamin - 0.3 mg

Step 1

Quinoa Cakes . They need to rest and firm up a good hour before serving. Actually, I prefer to make these the night before if you have the time. And, they freeze great so, you can easily make these for another time too.

Step 2

Quinoa . First, quinoa needs to be rinsed and, rinsed well. Otherwise, the quinoa can have a very bitter taste. Then, I like to toast the quinoa for a minute in a little olive oil (1 teaspoon) I think it gives it a bit added flavor. Add the shallot and garlic and toss just until everything is combined. Then, add the liquid and, simply cook the quinoa according to package directions. I often cook the quinoa in chicken broth vs water which adds more flavor - but, that is completely optional. Once the quinoa is done transfer to a bowl to cool.

Step 3

Spinach . You can get frozen 'Cut Leaf or Chopped' Spinach. Honestly, either works but, I like the cut leaf . it just has a bit more texture. Don't worry, either is fine. Make sure to thaw, drain then, squeeze it dry. I just use a couple of paper towels. Then, add the spinach to the cooled quinoa, breaking it up as it you it.

Step 4

Patty Mix . Add the scallions, cheese, bread crumbs, herbs, and seasoning, to the bowl with the quinoa and spinach then, stir until well combined. Taste to see if any additional salt and pepper is needed and, adjust if necessary. Then, add in the beaten egg and, mix. Cover with plastic wrap and, refrigerate until ready to use. Again, 1 hour is really a must but, all day, or overnight is perfect too. Then, form your quinoa/spinach mix into patties I usually make the patties between 2-3", there is no right or wrong. At this point you can cook them right away or, you can package them up, and freeze for another night. Freeze them individually on a sheet pan then, place between sheets of wax paper or parchment, wrapped in foil - and then in a ziplock bag or your favorite method. Note: Depending on the size of the patties you can serve between 4-8 people. And, you can really make them any size you want.

Step 5

Sauce . As your patties are resting, you can prep your sauce. Nothing hard about this. Simply add everything to a blender or food processor and puree until smooth. Add the sauce to a pot and, bring to a light boil. Reduce to a simmer - medium low heat, for 30 minutes. This also can be made well in advance. It can also be frozen as well.

Step 6

Patties . Bring a non-stick pan (preferred) to a medium heat and, add the olive oil. Then, saute the patties on each side until golden brown. Remember, everything is already cooked you are just heating everything through and, getting a nice brown crust on each side.

Step 7

Finish and Serve . I like to use a wide bowl (like a pasta dish) for this dish. Add sauce to each bowl and, top with 2-3 patties. Finish with a spoon of ricotta cheese and plenty of fresh basil. You can always add more grated parmesan cheese if you want but, I enjoy the ricotta, it's a bit lighter. ENJOY! On the side, a crisp wedge of iceberg lettuce and, a simple vinaigrette. Keep it low cal and simple.

Watch the video: Κινόα και πώς να τη διαχειριστείτε - (July 2022).


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