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Quinoa, Spinach and Egg Bake

With a strict gluten-free diet the only medical treatment for coeliac disease, food choice is vital. Here is a perfect recipe for coeliacs, using eggs.

Quinoa, Spinach and Egg Bake

In the lead up to Coeliac Awareness Week (13-20 March), the spotlight is on raising the profile of the disease which affects at least 1 in 100 Australians and approximately 75 per cent more who remain undiagnosed. Australian Eggs has developed this recipe for those looking to expand their gluten-free choices.

Sharon Natoli, APD, Director of Food & Nutrition Australia and member of the Egg Nutrition Council (ENC) said: “Having to follow a gluten-free diet can make it more difficult for people with coeliac disease to take in sufficient amounts of important nutrients found in grains, including Vitamin B1, iron and fibre. The Quinoa, Spinach and Egg Bake is a good source of all of these nutrients among others, making this dish a nutritious inclusion into a gluten-free diet.”

Serves 4 | Cost per serve: $3.75 | Preparation Time: 10 mins | Cooking Time: 45 mins 

1 tbsp olive oil 

8 eggs 

2 cups quinoa, cooked 

1 and 1/4 cup skim milk 

2 cloves garlic, crushed 

1 tsp thyme, chopped 

3 cups spinach, roughly chopped 

Pinch of pepper and nutmeg 

1 cup shredded reduced fat cheese 

1/2 punnet cherry tomatoes 

oil 

 

Preheat oven to 160c.

Pour olive oil into a 20cm round baking dish and swirl around.

In a bowl whisk together the eggs, milk, garlic, thyme, salt, pepper and nutmeg.

Add quinoa and spinach into the baking dish and pour over the egg mixture, stir gently.

Cover with a lid or foil and bake until just set for around 30 minutes.

Remove the lid, sprinkle with cheese and bake uncovered for a further 15 minutes or until golden. Set aside to cool.

Heat a fry pan, spray with oil. Add cherry tomatoes and cook gently until slightly softened. Finish by adding onto the bake.

 

TIP: Quinoa can be replaced with cooked brown rice. 

 

About gluten 

  • Gluten is a protein found in foods made from wheat and some other grains including barley, oats and rye.
  • It gives elasticity to dough and can play a role in the final chewy texture of bread.
  • Gluten sensitivity is a spectrum of disorders, including coeliac disease, in which gluten has an adverse effect on the body.
  • There are no specific medications for coeliac disease. The best way to manage any symptoms is to follow a gluten-free diet.
  • Seek professional advice from your GP or an Accredited Practising Dietitian before removing gluten from your diet.
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