Ingredients
Scale
- 1 cup dry quinoa (rinsed thoroughly)
- 2 cups water or vegetable broth
- 2 cups low-fat cottage cheese
- 4 large eggs
- 2 cups fresh baby spinach, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional: Sliced avocado or hot sauce for topping
Instructions
- Step 1: Cook the Quinoa. Combine the rinsed quinoa and water or broth in a medium saucepan. Bring the liquid to a boil over high heat. Once boiling, reduce the heat to low, cover the pan, and simmer for 15 minutes. After 15 minutes, remove the pan from the heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork and let it cool slightly. Using broth instead of water adds an extra layer of savory flavor to the base of your meal prep.
- Step 2: Mix the High-Protein Base. In a large mixing bowl, whisk the four eggs until they are well combined. Stir in the cottage cheese, garlic powder, onion powder, salt, and pepper. The cottage cheese creates a creamy texture that acts almost like a sauce. Add the cooked quinoa, chopped spinach, cherry tomatoes, and feta cheese to the bowl. Fold everything together gently until the ingredients are evenly distributed throughout the mixture.
- Step 3: Bake and Portion. Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish or large muffin tin with non-stick spray. Pour the mixture into the dish and spread it evenly. Bake for 20 to 25 minutes, or until the center is set and the edges are lightly golden brown. If you are using a muffin tin, reduce the bake time to 15-18 minutes. Once cooked, let it cool for 10 minutes before slicing into four large portions and placing them into your meal prep containers.
- Cook Time: 35 minutes