Ingredients
Scale
- 2 cups cooked quinoa (about 3/4 cup dry)
- 2 cups low-fat or 2% cottage cheese
- 4 large eggs, lightly beaten
- 2 cups fresh baby spinach, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup nutritional yeast (for extra protein and cheesy flavor)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- Start by rinsing your dry quinoa thoroughly under cold water to remove the bitter saponin coating. Cook the quinoa according to package instructions using water or vegetable broth for extra flavor. Once cooked, fluff it with a fork and let it cool slightly. While the quinoa cooks, chop your spinach and halve your cherry tomatoes. Preheat your oven to 375°F (190°C) if you plan to bake the mixture, or prepare your meal prep containers if you prefer a stovetop scramble method.
- In a large mixing bowl, combine the cottage cheese, beaten eggs, and nutritional yeast. Stir in the garlic powder, onion powder, salt, and pepper. The cottage cheese creates a creamy, protein-packed sauce that binds the ingredients together. Once combined, fold in the cooked quinoa and the chopped spinach. The heat from the quinoa will slightly wilt the spinach, making it easier to incorporate.
- Transfer the mixture into a greased baking dish or individual ramekins. Top with the halved cherry tomatoes and crumbled feta cheese. Bake for 20 to 25 minutes, or until the center is set and the edges are lightly golden. If you are in a rush, you can also cook this mixture in a large non-stick skillet over medium heat, stirring frequently until the eggs are fully cooked and the cottage cheese has melted into a creamy consistency. Divide the final dish into four equal portions in your meal prep containers.
- Cook Time: 30 minutes