Quinoa Egg Bake

http://www.wholefoodsmarket.com/recipe/quinoa-egg-bake-thyme-and-garlic
Guess who has a big old bag of quinoa ;)
I'm sure you could sub any variety of vegetables~ I had fresh spinach on hand so that's what I used.  I'm sure you could use whole chunks too instead of pureeing into a pesto, but I like the texture this way.

• 1/2 cup uncooked quinoa
• 8 eggs
• 1 1/4 cup milk
• 2 garlic cloves
• 1 tsp Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups packed baby spinach, roughly chopped
• 2 Tbs sundried tomatoes
• 1 cup finely shredded Romano or Parmesan cheese

Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish, set aside. 

Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well. 

In a blender, puree spinach, tomatoes, garlic, Italian seasoning, salt, pepper, and milk until it's a pesto like consistency.

In a large bowl, whisk together eggs,pesto mixture and quinoa.  pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.