FOOD: Quinoa and Spinach Bake

It's been a while since I have shared a recipe- so here it is! This is a yummy and healthy little number that I found on Whole Living, and have really really enjoyed. I have added a one or two ingredients that you can leave out, if your so inclined....


Quinoa & Spinach Bake
Serving Size: 8
Calories per serving: 190


Ingredients: 
cooking spray
1/4 cup plain bread crumbs
1.5 tablespoons olive oil
1/2 teaspoon red pepper flakes (optional)
1 teaspoon rosemary or thyme
1 cup dry quinoa
2 cups vegetable (or chicken) broth
1 lb of spinach (I use frozen spinach in 10oz blocks, quantity 2)
1 cup of non-fat cottage cheese
1 medium onion
1 clove minced garlic
3/4 cup sliced mushrooms (give or take, it doesn't need to be exact)
2 large eggs
pepper (to taste)


Directions:

1. 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.
2. Put frozen spinach in a pot of water to and turn on high heat, you will leave the spinach in until there is nothing left frozen. Drain from water and squeeze out the excess water with a large spoon.
3. 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.
4. Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion and mushroom 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