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

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Winter Quinoa Bake | Naked Food Magazine

Winter Quinoa Bake

  • Yield: 4 Servings 1x


  • 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


  1. Preheat oven to 380°F.
  2. 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.
  3. Pat the spinach dry as much as possible, removing all moisture. Transfer to a food processor along with the onion and chop until minced.
  4. 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.
  5. 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.

Subscribe to Naked Food Magazine