Adapted from The New York Times Recipes for Health Series
This delicious dinner also makes a great protein-packed lunch. Since I wasn’t sure my kids would eat it straight up, I broke it down into components and served quinoa, greens, eggs and a little cheese. For them, I also rounded out the meal with a piece of simply poached fish and a baked sweet potato. It was a perfectly satisfying main dish for me.
Preparation time: 20 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4
Amazing! Love this recipe, love this site! I am a busy mom with 4 kids. This is heaven sent! Wish there were full menu suggestions (sides too) for every day. I would use them.
Thank you, Nicole! I’m thrilled to hear you are enjoying the site. Hats off to you – sounds like you are a very busy lady! You can find my collection of full weekly menus (some with sides) here: http://www.weeklygreens.com/archives/ Just go to archives by ingredient and click the ingredient you want. The full menus will appear with the shopping lists, too.
LOVE this recipe! We tried it tonight. We used red quinoa and smoked gruyere which really added a baconish flavor (love bacon!) we liked a lot. Our 2 year old scarfed it down! I added another egg to the mix since it seemed kind of dry with just three. I am really liking all the suggested menus and the recipes. Thanks so much for this wonderful resource to help me make healthy eating easier for busy folks like us!
I made this with arugula instead of spinach and it turned out well. The kids picked out the greens but ate the quinoa, but that was no surprise! I will say that by the time i pulled out the 3rd pot/skillet I regretted having jumped into this at 5pm on a Wednesday night. By 545 my munchkins were standing at counter eating all the grated gruyere and I hadn’t even put the dish in the oven yet. Next time i will either prep the ingredients ahead of time or save it for the weekend 🙂
Just finished this and LOVING IT!
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