Spinach quinoa breakfast bars are great to make on the weekend, keep in the refrigerator, and eat in the mornings for a well balanced breakfast throughout the week. We all need better nutrition in our lives AND convenience. This make ahead meal is the best of both worlds!
1 16 oz of fresh chopped spinach (you can also use frozen)
2 teaspoons extra virgin olive oil
1 cup nonfat cottage cheese
2 large eggs
4 green onions, chopped (if green onions are large, only use 3)
1/2 sea salt
1/2 tsp freshly ground black pepper
Preheat oven to 350. Line a 9x9 baking dish with foil and spray with nonstick cooking spray.
Combine the quinoa with 2 cups water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 14 to 16 minutes until water has been absorbed, Transfer to a large mixing bowl.
Place the spinach in a clean dish towel and squeeze out all of the liquid.
Add spinach to bowl with quinoa along with the oil, cottage cheese, eggs, green onions, salt, pepper, and (optional) dried herbs. Stir until well blended.
Spread quinoa mixture in prepared pan, smoothing top.
Bake 55 to 65 minutes until set and golden brown. Transfer to cooling rack. Cool at least 20 minutes or completely, then remove bars from pan using foil; cut into 16 bars. Store in refrigerator, Serve cold or re-warm for 15 seconds in microwave. Keeps 3-4 days, covered, in refrigerator, or freeze for up to 1 month.
Dr. Connie shares her expertise on lifestyle factors that can drastically improve your health. She continues to strive to maintain her health despite her Lupus diagnosis and as a result, lives a thriving life helping others do the same.