This yummy casserole is a perfect dish for any occasion. Quick, delicious, easy, and full of magnificent plant-based flavors and healing properties. Enjoy!
PrintWinter Quinoa Bake
- Yield: 4 Servings 1x
Ingredients
Scale
- 3 flax “eggs” (3 teaspoons of ground flax seeds and 9 teaspoons of water)
- 1 handful fresh organic spinach, washed (about 1 cup)
- 1/2 medium size organic white onion
- 11/2 cup cooked quinoa
- 3 tablespoons quinoa flour or all-purpose flour
- 1/4 cup sunflower seeds
- 2 tablespoons organic, non-GMO miso paste
- 1 tablespoon of shoyu or tamari
- 1/2 teaspoon turmeric powder or 1-inch long piece fresh turmeric, peeled
- 1/8 teaspoon freshly-ground black pepper
- 1/2 teaspoon dried rosemary
- 1/8 teaspoon fresh or dried thyme
- 1/2 teaspoon dried crushed bay leaves
- A sprinkle of nutritional yeast
Instructions
- Preheat oven to 380°F.
- In a food processor, blend the ground flax seeds with the water for about 10 seconds or until mixture is smooth. Pour into a separate small bowl and set aside.
- Pat the spinach dry as much as possible, removing all moisture. Transfer to a food processor along with the onion and chop until minced.
- In a mixing bowl, add the rest of the ingredients (except for the nutritional yeast). Stir well. Add the flax mixture and the spinach-onion mixture and stir together until well-mixed.
- Transfer mixture into a medium-sized silicone or non-stick baking dish. Sprinkle with the nutritional yeast and bake for 20 to 25 minutes or until top is crispy.
The Author
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February 12, 2019
Just made this recipe; I used kale rather than spinach, since I had it on hand. Truly yummy! A good meal that will love you back. Thank you.
February 11, 2019
Every recipe I’ve seen using flax eggs calls for 1 tablespoon of ground flax to two tablespoons of water. Thus, your recipe amounts are actually for only one flax egg since three teaspoons equals one tablespoon.
February 11, 2019
It is not a tablespoon ratio but a 1:3 ratio; so if you use 1 tablespoon flax meal you should add 3 tablespoons of water, or 1/2 tsp. to 1 1/2 tsp of water. Depending on the recipe you may need more or less amounts of mixture, therefore the 1:3 ratio is recommended.