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Quinoa strata with spinach, feta, and green goddess salad

Gluten-Free, Vegetarian

4 Servings, 530 Calories/Serving

40 – 50 Minutes

The rustic Italian savory bread pudding called strata goes gluten-free with quinoa, paired up with a fresh garden salad with our house-made green goddess dressing.

Ingredients

  • ¾ cup rainbow quinoa
  • 1 or 2 shallots
  • 6 or 7 sprigs fresh flat-leaf parsley
  • 5 ounces baby spinach
  • 6 pasture-raised organic eggs
  • ½ teaspoon turmeric
  • 1 cup crumbled feta
  • 1 romaine heart
  • 3 or 4 red radishes
  • ¼ cup walnuts
  • 1 avocado
  • ½ cup fried shallots
  • Sun Basket green goddess dressing (paleo mayo - scallions - parsley - apple cider vinegar - garlic - salt)

Chef's Tip

Quinoa tends to be bland but will soak up flavor as it cooks. Make sure to salt the water when you cook it.

Instructions

1

Cook the quinoa

Heat the oven to 400°F.
  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa and 1½ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is just tender and the water is mostly absorbed, 10 to 15 minutes. Drain the quinoa and set aside.
While the quinoa cooks, prepare the remaining strata ingredients.

2

Prep the remaining strata ingredients

  • Peel and coarsely chop enough shallots to measure ¼ cup.
  • Strip the parsley leaves from the stems; keep half the leaves whole for the strata and coarsely chop half for garnish.
  • Set aside half the spinach for the salad.
Crack the eggs into a blender; add the shallots, whole parsley leaves, turmeric, and half the spinach. Season with salt and pepper and blend just to incorporate the eggs (but leaving the spinach in pieces). Alternatively, crack the eggs into a medium bowl; add the shallots, whole parsley leaves, turmeric, and half the spinach. Season with salt and pepper and whisk just to incorporate the eggs.

3

Assemble and bake the strata

Lightly grease a large baking dish with butter or oil. Spoon the quinoa in an even layer into the dish, drizzle with about 1 teaspoon oil, and top with half the feta. Pour in the egg mixture, top with the remaining feta, and season with pepper.
Bake in the oven until set and lightly browned, 25 to 30 minutes.
While the strata bakes, prepare the salad.

4

Make the salad

  • Trim the root end from the romaine heart.
  • Coarsely tear the romaine leaves.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Coarsely chop the walnuts.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch-thick slices.
  • Set aside half the fried shallots for garnish.
In a large bowl, combine the romaine, radishes, walnuts, avocado, remaining spinach, half the fried shallots, and as much green goddess dressing as you like and toss to coat (set aside the remaining dressing for serving). Season to taste with salt and pepper.

5

Serve

Cut the strata into slices and garnish with the remaining chopped parsley and fried shallots. Serve the salad and any remaining dressing on the side.

Kids Can!

  • Rinse the quinoa.
  • Strip the parsley leaves from the stems.
  • Tear the romaine leaves.
  • Scoop out the avocado.
  • Serve the meal.

Nutrition per serving: Protein: 17g (34% DV), Fiber: 6g (24% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 6g, Saturated Fat: 25g (125% DV), Cholesterol: 275mg (92% DV), Sodium: 710mg (30% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 19g (6% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, milk, soy, eggs.

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