Cost per serve: $3.75
Preparation Time: 10 mins
Cooking Time: 45 mins
1 tbsp olive oil
2 cups quinoa, cooked
1 and ¼ cup skim milk
2 cloves garlic, crushed
1 tsp thyme, chopped
3 cups spinach, roughly chopped
Pinch of pepper and nutmeg
1 cup shredded reduced fat cheese
½ punnet cherry tomatoes
Preheat oven to 160c.
Pour olive oil into a 20cm round baking dish and swirl around.
In a bowl whisk together the eggs, milk, garlic, thyme, salt, pepper and nutmeg.
Add quinoa and spinach into the baking dish and pour over the egg mixture, stir gently.
Cover with a lid or foil and bake until just set for around 30 minutes.
Remove the lid, sprinkle with cheese and bake uncovered for a further 15 minutes or until golden. Set aside to cool.
Heat a fry pan, spray with oil. Add cherry tomatoes and cook gently until slightly softened. Finish by adding onto the bake.
Cooking tips: Quinoa can be replaced with cooked brown rice.
Expand your gluten-free choices with this Quinoa, Spinach and Egg Bake
In the lead up to Coeliac Awareness Week (13-20 March), the spotlight is on raising the profile of the disease which affects at least 1 in 100 Australians and approximately 75% more who remain undiagnosed. With a strict gluten-free diet the only medical treatment for coeliac disease, food choice is vital.
Australian Eggs has developed this recipe for Quinoa, Spinach and Egg Bake, which doesn't contain any wheat and is a tasty, gluten-free option if you are preparing a meal for family or friends with coeliac disease. The simple dish takes just 10 minutes to prepare before baking in the oven.
For the perfect balance of flavour, whisk together eggs, milk, garlic, thyme and nutmeg before pouring over the cooked quinoa and spinach already placed into a baking dish. After cooking for 30 minutes, simply add some cheese for that creamy touch and bake until golden. Throw some roasted cherry tomatoes on top and serve for lunch or dinner.
Sharon Natoli, APD, Director of Food & Nutrition Australia and member of the Egg Nutrition Council (ENC) said: 'Having to follow a gluten-free diet can make it more difficult for people with coeliac disease to take in sufficient amounts of important nutrients found in grains, including Vitamin B1, iron and fibre. The Quinoa, Spinach and Egg Bake is a good source of all of these nutrients among others, making this dish a nutritious inclusion into a gluten-free diet."
Gluten is a protein found in foods made from wheat and some other grains including barley, oats and rye.
It gives elasticity to dough and can play a role in the final chewy texture of bread.
Gluten sensitivity is a spectrum of disorders, including coeliac disease, in which gluten has an adverse effect on the body.
There are no specific medications for coeliac disease. The best way to manage any symptoms is to follow a gluten-free diet.
Seek professional advice from your GP or an Accredited Practising Dietitian before removing gluten from your diet.
This Quinoa, Spinach and Egg Bake recipe provides a good amount of your daily nutritional requirements including:
36% of the RDI* for Vitamin B1
26% of the RDI* for iron
14% of the RDI* for fibre
*Recommended dietary intake
For more delicious, gluten-free meals and recipe inspiration, visit www.eggs.org.au.