Gluten-Free Spinach and Feta Quinoa Bake

Jump to Recipe

Some recipes just sit right in your rotation without much fuss. This quinoa bake is one of them.

It’s built around cooked quinoa, fresh spinach, and crumbled feta, bound together with eggs and baked until set. The feta goes a little golden on top. The inside stays soft but firm enough to slice.

It works as a weeknight dinner with a simple salad, or as a meal-prep staple you pull from the fridge all week. Naturally gluten-free, no swaps needed — and just as easy to meal-prep as these gluten-free quinoa pizza bites.

I make this when I want something filling that isn’t heavy. It’s savory, lightly cheesy, and satisfying in a way that doesn’t weigh you down.

Why You’ll Love This Recipe

• Naturally gluten-free with no substitutions needed
• Holds together cleanly for easy slicing and meal prep
• High protein from both quinoa and eggs
• Works hot from the oven or cold from the fridge

Ingredient Notes

• quinoa: Use pre-cooked or day-old quinoa for the best texture. Freshly cooked quinoa that’s still wet can make the bake soggy, so spread it on a tray to cool first.
• fresh spinach: Baby spinach works best here since it wilts quickly and doesn’t need chopping. Frozen spinach works too, but squeeze out every bit of water before adding it.
• feta cheese: Block feta crumbled by hand gives better pockets of flavor than pre-crumbled. A firm, salty Bulgarian or Greek-style feta holds up better than a creamy Danish one.
• eggs: Four large eggs bind the bake and give it structure. Don’t reduce this number or the bake won’t set firmly enough to slice.
• garlic: Fresh garlic cloves, minced, give the most flavor. Garlic powder works in a pinch, use about 1/2 tsp.
• olive oil: Used to sauté the garlic and spinach, and to grease the dish. A neutral oil like avocado oil works just as well.

Gluten-Free Spinach and Feta Quinoa Bake

A gluten-free quinoa bake with spinach and feta that comes together in one baking dish and works for dinner or meal prep all week.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

• 3 cups cooked quinoa (cooled) about 170 g dry quinoa, cooked and cooled
• 150 g fresh baby spinach roughly 5 oz, roughly chopped
• 200 g feta cheese crumbled by hand
• 4 large eggs
• 3 garlic cloves minced
• 2 tbsp olive oil divided
• 60 ml whole milk or unsweetened plant milk 1/4 cup
• 1 tsp dried oregano
• 1/2 tsp black pepper freshly ground
• 1/4 tsp fine sea salt feta is already salty, so use sparingly
• 1/4 tsp red pepper flakes optional, for a little heat

Method

 

1. Heat the oven to 190 C / 375 F. Grease a 9×13 inch baking dish with 1 tbsp olive oil and line the base with parchment paper.
2. Heat the remaining 1 tbsp olive oil in a 10-inch skillet over medium heat. Add the minced garlic and cook for 60 seconds until fragrant, stirring constantly so it doesn’t brown.
3. Add the baby spinach to the skillet and stir for 2 to 3 minutes until fully wilted and any liquid has evaporated. Remove from heat and let cool for 5 minutes.
4. In a large mixing bowl, whisk together the eggs, milk, dried oregano, black pepper, salt, and red pepper flakes until the yolks and whites are fully combined.
5. Add the cooled quinoa to the egg mixture and stir to coat evenly. Fold in the wilted spinach and garlic, then add three-quarters of the crumbled feta and stir gently.
6. Pour the mixture into the prepared baking dish and spread it into an even layer, pressing it down lightly with the back of a spoon.
7. Scatter the remaining feta over the top. Bake for 30 to 35 minutes until the top is lightly golden and a thin knife inserted in the center comes out clean.
8. Remove from the oven and rest for 5 minutes before slicing into 6 portions and serving.

Notes

Day-old quinoa from the fridge gives the cleanest, firmest bake. If your quinoa is freshly cooked, spread it on a sheet pan for 15 minutes to let steam escape before mixing.

Tips for Success

• Cool your cooked quinoa completely before mixing to prevent a watery, under-set bake.
• Grease the baking dish well and line with parchment so the bake releases cleanly.
• Press the mixture firmly into the dish before baking to get clean slices after cooking.
• Check doneness by inserting a thin knife in the center: it should come out clean with no wet egg.
• Rest the bake for 5 minutes before slicing so it firms up and holds its shape on the plate.

Variations

• Swap feta for goat cheese and add sun-dried tomatoes for a tangier, richer flavor.
• Add a cup of cooked chickpeas to the mix for extra plant-based protein and texture.
• Stir in a teaspoon of smoked paprika and diced roasted red peppers for a smoky Spanish-inspired version.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. The bake slices well cold and holds its shape, so it’s easy to grab a piece straight from the fridge.

To reheat, place a slice in a 180 C / 355 F oven for 8 to 10 minutes, or microwave on medium power for 90 seconds. The oven method keeps the edges slightly crisp. Microwaving is faster but softens the texture a bit.

This bake also freezes well. Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

A simple green salad with lemon vinaigrette alongside cuts through the richness of the feta, or try a cucumber dill yogurt salad bowl for a cooling contrast. Something crisp and acidic, like shaved cucumber or arugula with a squeeze of lemon, works better here than a creamy dressing.

For a heartier plate, serve it with roasted cherry tomatoes and a spoonful of creamy white bean dip on the side. The tomatoes add a little sweetness that plays well against the salty feta.

It also works well at room temperature as part of a spread, cut into small squares as a starter or lunch item. A cold glass of crisp white wine like Sauvignon Blanc pairs cleanly with the spinach and feta.

FAQ

Why is my spinach feta quinoa bake too wet in the middle?

The most common cause is quinoa that was too freshly cooked and still holding steam moisture. Let your quinoa cool fully and dry out a little before mixing, and make sure to squeeze all water from spinach if using frozen.

Can I use frozen spinach instead of fresh in this quinoa bake?

Yes, frozen spinach works fine. Thaw it completely and squeeze out as much water as possible before adding it, otherwise the extra moisture will stop the bake from setting properly.

How do I know when the spinach and feta quinoa bake is fully set?

Insert a thin knife or skewer into the center of the bake and pull it out: it should come out clean with no wet egg clinging to it. The top should also look set and lightly golden around the edges.

Can I make this quinoa bake ahead and reheat it the next day?

This bake is one of the better make-ahead dishes because it actually reheats cleanly and slices more easily once cold. Bake it the night before, refrigerate, then reheat individual slices in the oven at 180 C for 8 to 10 minutes.

Is this spinach and feta quinoa bake suitable for a dairy-free diet?

No, feta is a dairy product so the recipe as written contains dairy. You can substitute a firm dairy-free feta-style block (several oat or almond-based versions are available) to make it dairy-free, but the flavor will be milder.

What is the difference between a quinoa bake and a quinoa frittata?

A frittata starts on the stovetop and finishes in the oven, and the egg ratio is higher relative to the fillings. A quinoa bake like this one mixes everything together and bakes from start to finish, giving a denser, more sliceable result.