Quinoa Spinach Bake

• ¼ cup sesame seeds
• 1 lb. new shrimp one spinach
• 2 tsp. additional-virgin olive oil
• 1 shallot, diced
• 2 cloves garlic, peeled and minced
• 1 Tbsp. dried thyme
• 1/4 tsp. chili powder
• 2 cups cooked quinoa (about 1 cup raw quinoa)
• 1 cup Greek undeniable yogurt
• 2 fine eggs, calmly crushed
• ¾ tsp. sea salt
• ½ tsp. freshly ground white pepper

Cook dinner Mode

Prevent your veil from going darkish

1. Preheat oven to 350 levels F.
2. Coat an 8 x 8-poke baking dish with cooking spray, then coat with sesame seeds.
3. Absorb a fine bowl with ice and water; location aside. Elevate a fine pot of water to a boil. Add spinach; blanch till radiant green, approximately 8-10 seconds. Transfer scorching spinach to the ice bath to frigid for 30 seconds, eliminate and drain water. Role aside spinach on a paper towel.
4. Heat olive oil in a medium skillet. Add shallot, garlic, thyme and chili powder; sauté till translucent, approximately 8-10 minutes. Take a long way off from warmth; switch to a medium-sized bowl.
5. Add spinach, cooked quinoa, yogurt, eggs, sea salt and pepper to the onion mixture; mix effectively to combine. Transfer quinoa mixture into the ready baking dish and placement in the oven. Bake till location and golden brown, approximately 60 minutes.
6. Take a long way off from oven. Prick, and encourage warmth or at room temperature.