Delicious lunch that is quite different from the spinach you are used to eat and prepare. Here I used quinoa seed as a healthier variant of rice, and the béchamel sauce, cheese and eggs enrich the taste.
Ingredients:
- 500 g spinach
- 3 tablespoons of quinoa
- 1 tablespoon red pepper
- 1 tablespoon of vegetable seasoning
- 50 ml tomato sauce
- 1 chopped carrot
- 1 clove of chopped garlic
- 1/8 chopped onion
- 50 g butter
- 1 and a half tablespoon of flour
- milk about 400 ml
- half a teaspoon of vegetable seasoning
- 2 eggs
- 100 g of grated cheese
- First fry onions, garlic and spinach on some oil. Use the casserole/baking tray in which you will later bake.
- Add the chopped carrots, quinoa, tomato sauce, add the spices and pour water to cover the spinach and cook for 20 minutes.
- In the meantime, prepare the béchamel sauce: fry the flour on melted butter for 2-3 minutes and add milk, stir constantly to avoid lumps, add a little vegetable seasoning, may add a little black pepper, it will soon thicken and set aside. Add more milk if needed.
- After about 20 minutes of cooking the spinach, set casserole aside, top with béchamel, grated cheese, and set whole eggs as many as desired. I put 2 eggs.
- Immediately put the casserole in the oven and bake briefly for several minutes.
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