Baked Quinoa Spinach Loaf
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1 pound fresh spinach - washed
2 tsp olive oil
2 cloves fresh minced garlic
1 tbsp fresh thyme leaves
1 tsp fresh rosemary - finely chopped
1 diced yellow onion
1/4 tsp crushed red-pepper flakes
1 cup nonfat cottage cheese
1/4 tsp black pepper
2 large eggs - beaten lightly
1 cup uncooked quinoa - cooked according to package directions
Olive-oil cooking spray
Preheat oven to 350 degrees F.
Coat an 8 x 8 inch baking dish with cooking spray, then coat with breadcrumbs and set aside.
Fill a large bowl with water and ice, then set aside.
Blanch spinach in a medium pot of boiling water just until bright green, about 10 seconds, then transfer to ice bath.
When spinach is cold, squeeze out all excess water and chop finely.
Heat the olive oil in a medium saute pan, then add garlic, thyme, rosemary, onion, and red-pepper flakes. Saute until onions are translucent, about 8 minutes.
Transfer to a medium bowl and add quinoa, cottage cheese, pepper, spinach, and eggs to the onion mixture, stirring until well combined.
Pour mixture into prepared baking dish and bake in the oven for 60 to 70 minutes, until loaf is set and edges are brown.
Slice and serve immediately.