This yummy casserole is a perfect dish for any occasion. Quick, delicious, easy, and full of magnificent plant-based flavors and healing properties. Enjoy!

Winter Quinoa Bake

Yield: 4 Servings

Winter Quinoa Bake


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


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.

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