Quinoa and spinach cake
An easy recipe of baked quinoa with fresh spinach that is perfect at any time of the year.
For: 2 to 3 servings
2 celery stalks
2 bundles of spinach freca
1 cup cooked quinoa
Salt and nutmeg
Virgin olive oil
Grated Parmesan cheese (optional)
Previously boiled and chopped spinach and celery.
Chop the onion and sauté in a little olive oil.
Add chopped celery and spinach.
Add the cup of cooked quinoa and the three eggs. Remove with wooden spoon and season with salt and nutmeg to taste.
Prepare a mold greased with butter and pour the mixture into the oven at medium temperature until the cake is firm and the crust is toasted (about half an hour to an hour).
It will be more tasty if you sprinkle grated cheese and gratin.