Quinoa Veggie Bake with Feta and Eggs
A warm and wholesome quinoa veggie bake made with spinach, cherry tomatoes, feta, and eggs. This easy, nourishing recipe bakes into a golden, flavorful slice that’s perfect for breakfast, lunch, or meal prep. Light, protein-packed, and full of vibrant Mediterranean-inspired ingredients. Save this simple baked dish for a healthy, comforting meal anytime.
Ingredients
Main Ingredients
- 1 cup cooked quinoa
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 4 large eggs
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine cooked quinoa, chopped spinach, cherry tomatoes, and crumbled feta cheese.
- Whisk together the eggs with a pinch of salt and pepper until well-blended.
- Fold the egg mixture into the quinoa and vegetable mixture until combined.
- Drizzle a bit of olive oil in a baking dish to coat the bottom lightly.
- Pour the mixture evenly into the dish and spread it out gently.
Baking
- Bake in the preheated oven for about 30 minutes, or until the edges are golden and the center is set.
- Allow to cool slightly before serving. Enjoy every delicious bite!
Notes
This dish can be made ahead - store it in the fridge before baking and pop it in the oven when ready. Swap quinoa for brown rice for a different flavor and texture, or use goat cheese for a creamier taste. Adjust the doneness to your preference by checking for a set center.