I am hosting a swap on my deck today so keep your fingers crossed for no rain. In fact, the past two swaps held on my deck BOTH ended in thunder, lightning, and enormous downpours. Kinda funny, and the weather report is calling for some of the same. I just hope we get a chance to do some swapping before the downpour!
I am serving some yummy snacks to go along with our treasure hunt. I plan to share all the recipes with you, starting with this easy and healthy snack. If you have quinoa in your pantry, you will probably have most of the other ingredients, too. I found the original recipe in one of those Martha Stewart magazines.
Ingredients:
2 cups cooked quinoa (follow package directions to cook)
About 1-2 TB olive oil
1 sweet onion, finely chopped
2 cloves of garlic, finely chopped
About 10 ounces spinach, chopped (fresh or frozen is fine)
1 teaspoon fresh rosemary, chopped (optional)
1 TB fresh thyme leaves, chopped (optional)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup cottage cheese
2 large eggs, beaten
1 cup sprouted wheat bread crumbs (optional)
In a large skillet, saute the onion in olive oil for about 5 minutes over medium heat until soft and translucent. Add the garlic and stir for about 1 minute or until fragrant. Add the spinach and cook over low heat until wilted and all the water has evaporated. Turn off heat. Stir in quinoa and herbs, salt and pepper. Add cottage cheese and eggs. Mix well. Dump all ingredients into a well greased baking pan (9x13) and sprinkle bread crumbs over the top. Bake at 350F for about 60 minutes or until golden brown on top and firm throughout. Allow to cool slightly before slicing. Cut into squares. Serve hot, warm, or room temperature. Great finger food for a party, brunch, or snack.
I am serving some yummy snacks to go along with our treasure hunt. I plan to share all the recipes with you, starting with this easy and healthy snack. If you have quinoa in your pantry, you will probably have most of the other ingredients, too. I found the original recipe in one of those Martha Stewart magazines.
Ingredients:
2 cups cooked quinoa (follow package directions to cook)
About 1-2 TB olive oil
1 sweet onion, finely chopped
2 cloves of garlic, finely chopped
About 10 ounces spinach, chopped (fresh or frozen is fine)
1 teaspoon fresh rosemary, chopped (optional)
1 TB fresh thyme leaves, chopped (optional)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup cottage cheese
2 large eggs, beaten
1 cup sprouted wheat bread crumbs (optional)
In a large skillet, saute the onion in olive oil for about 5 minutes over medium heat until soft and translucent. Add the garlic and stir for about 1 minute or until fragrant. Add the spinach and cook over low heat until wilted and all the water has evaporated. Turn off heat. Stir in quinoa and herbs, salt and pepper. Add cottage cheese and eggs. Mix well. Dump all ingredients into a well greased baking pan (9x13) and sprinkle bread crumbs over the top. Bake at 350F for about 60 minutes or until golden brown on top and firm throughout. Allow to cool slightly before slicing. Cut into squares. Serve hot, warm, or room temperature. Great finger food for a party, brunch, or snack.
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