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Quinoa egg white protein bake in a parchment-lined dish, sliced into four squares with visible spinach and bell pepper

Quinoa Egg White Protein Bake

A firm, protein-packed bake made with cooked quinoa and egg whites. Gluten-free, meal-prep friendly, and ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 300 g cooked quinoa day-old preferred, about 1.5 cups packed
  • 360 ml liquid egg whites carton egg whites or from 8 large eggs
  • 200 g low-fat cottage cheese drained of excess liquid
  • 60 g baby spinach roughly chopped
  • 1 medium red bell pepper diced small, about 150 g
  • half medium yellow onion finely diced, about 80 g
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.75 tsp fine sea salt
  • 0.25 tsp black pepper freshly ground
  • 1 tsp olive oil for greasing the dish

Method
 

  1. Heat the oven to 190 C / 375 F. Lightly grease a 9x13 inch baking dish with olive oil and line it with parchment paper, leaving some overhang on the sides.
  2. In a large mixing bowl, combine the cooked quinoa, cottage cheese, chopped spinach, diced bell pepper, and diced onion. Stir until evenly mixed.
  3. Add the garlic powder, smoked paprika, oregano, salt, and black pepper to the bowl. Stir again until the seasoning is distributed throughout the mixture.
  4. Pour the egg whites into the bowl and fold everything together until fully combined. The mixture should look thick and slightly wet.
  5. Transfer the mixture into the prepared baking dish and spread it into an even, flat layer using a spatula.
  6. Bake for 23 to 25 minutes, until the edges are lightly golden and the center feels firm and springs back when pressed gently.
  7. Remove from the oven and let the bake rest in the dish for 10 minutes before lifting out with the parchment and slicing into 4 squares.

Notes

For a firmer slice, bake an extra 3 to 5 minutes and let the bake cool completely before cutting.