Quinoa Spinach Soufflé
- 1 cup quinoa, whole grain (soaked in water and lemon overnight)
- 1/2 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 cup spinach
- 1/2 cup mushrooms
- 1 tablespoon butter
- 2 tablespoons yellow onion, finely chopped
- 6 egg whites, and yolks separate
- Preheat oven to 350 degrees F.
- Sauté the spinach, mushrooms and onion in butter until mushrooms have browned and all liquid has been released.
- Rinse quinoa and add to spinach mixture. Add salt, pepper, thyme and sage. Sauté until blended well, about 5 minutes. Remove from heat and cool slightly.
- Add egg yolks. Stir well.
- Beat the egg whites stiff and fold them into the mixture.
- Pour all into a buttered baking dish and bake until the mixture in the dish is firm in the center, about 30-40 minutes. Serve immediately.
Quinoa has superior nutritional qualities and when cooked in water, the seeds increase in size dramatically. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced and a good choice for vegans, it is also well-endowed with the amino acid lysine, which is essential for tissue growth and repair.
In addition to protein, quinoa features a host of other health-building nutrients such as manganese, magnesium, iron, copper and phosphorus, all required nutrients for healthy bones. Quinoa does not contain gluten but should still be soaked to increase enzyme activity, protein quality, and vitamin and mineral availability.