Milky / Pesach
Prep time: 10 mins / Cook time: 45 mins
2 tsp extra virgin olive oil
1 cup uncooked quinoa (yields 2 cups cooked)
1 cup water
½ tsp salt
1 tsp extra virgin olive oil
1 lb fresh baby spinach (yields about 1 cup cooked)
Pinch of salt
3 eggs, lightly beaten
Salt to taste
4 oz Les Petites Fermieres Gouda cheese, cut into 24 cubes
TO COOK THE QUINOA: In a medium saucepan, heat 2 teaspoons of olive oil. Add quinoa and sauté for 3-5 minutes, stirring often, so it’s well coated with oil. Add 1 cup water and ½ tsp salt. Bring to a boil, cover and simmer for about 15-20 minutes or until all the water has been absorbed and quinoa is tender, but not mushy. Remove from heat and set aside to cool slightly
- In the meantime, prepare the spinach. Heat 1 teaspoon of olive oil in a large, deep non stick skillet. Add spinach and a pinch of salt and cook over medium heat for 3-4 minutes, until wilted. Set aside to cool.
- Preheat oven to 375F. Coat a 24 cup mini muffin pan with cooking spray.
- In a large bowl, combine cooked quinoa, cooked spinach, beaten eggs and salt and mix well
Spoon mixture evenly into the mini muffin pan, so they are ⅔ way full. Tuck a cheese cube in the center of each one.
- Bake at 190 celcius for 15 minutes. Serve warm.