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Golden-topped gluten-free spinach and feta quinoa bake in a white ceramic dish, one slice lifted to show filling

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
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 9x13 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.