Oh, spinach. It’s been a long, long time.
I have resisted the lures of this dark leafy green for years. Childhood encounters with spinach proved less than satisfactory, and so I’ve resisted spinach salad, spinach lasagna, spinach pesto, and, alas, my grandmother’s spinach cheese pastry thing (that’s not the official name, but that’s what it is.).
But now it’s time to give spinach a second chance.
Before The New York Times put up its unfriendly online pay wall, I checked out some of the recipes available in the “Recipes for Health” section (I know, totally uncharacteristic). Mr. O and I are big fans of quinoa, so despite the given name of a particular recipe (Baked Quinoa with Spinach and Cheese — I recommend googling it), I decided it was worth braving the spinach.
[However, I wasn’t having anything to do with the Gruyere the recipes calls for. Too Swiss. I substituted shredded Parmesan.]
The result of the braving: An absolutely delicious casserole.
Basically, the casserole is quinoa, spinach, onion, garlic, egg, and cheese. Simple. And very tasty: