Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

individual baked quinoa

You can add in any other vegetables you like to this dish, or simply replace the spinach. Mushrooms or any winter greens such as swiss chard or kale would also work really well here.

Cooking spray, for greasing
1/2 cup quinoa
1 cup water
2 tablespoons extra virgin olive oil, divided
1/4 medium yellow onion, minced
Salt, to taste
Freshly ground black pepper
1 clove garlic, minced
2 cups fresh spinach
1 tablespoon flat-leaf parsley, roughly chopped
2 tablespoons ricotta cheese
1 egg, beaten
1 tablespoon plain breadcrumbs
1 tablespoon freshly grated Parmigiano-Reggiano

1. Preheat oven to 350°F. Place a 12 oz. soufflé dish on an aluminum foil-lined baking sheet. Coat with cooking spray and set aside.
2. In a small saucepan, bring quinoa and water to a boil. Cover, reduce heat and simmer 10-15 minutes. Grains will be translucent and germ ring will be visible when done. Transfer to a medium bowl.
3. Meanwhile, in a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add onion and cook until just softened, about 5 minutes. Season with salt and pepper. Add garlic and spinach and cook for another 2-3 minutes, until spinach is just wilted. Remove from heat and stir in parsley. Transfer to bowl with quinoa, along with ricotta cheese and 1/2 of egg (discard extra egg or save for later use) and mix well. Transfer to prepared baking dish and top with breadcrumbs and Parmigiano-Reggiano. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Bake for 50-60 minutes until top is lightly golden brown. Serve warm or at room temperature.

Serves 1.


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