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Quinoa and Crab Breakfast Bake
Recipes
Quinoa and Crab Breakfast Bake
9 servings
60 minutes total (Active 20 minutes)

Ingredients

  • 1 (10 oz) package frozen chopped spinach
  • 2 medium, ripe tomatoes
  • 1 cup quinoa
  • 2 cups reduced-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1 cup diced fresh red onions
  • 1 teaspoon minced garlic
  • ¼ cup cream cheese spread
  • 1 (15.5 oz) can Tuscan-seasoned chickpeas
  • 2 teaspoons everything Italian seasoning, divided
  • ½ cup egg substitute
  • 4 oz crumbled reduced-fat feta cheese
  • 2 prepared frozen crab cakes

Steps

    1. Thaw spinach. Preheat oven to 375°F. Cut tomatoes into 6 slices each. Cook quinoa following package instructions (using broth).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and garlic; cook 2–3 minutes, stirring occasionally, until onions are tender. Remove from heat. Stir in cream cheese, chickpeas (do not drain), and 1 teaspoon seasoning until blended; let stand to cool.
    3. Meanwhile, squeeze liquid from spinach. Add spinach, egg substitute, and quinoa to chickpea mixture; mix well, then spread evenly in 9-inch square baking dish.
    4. Arrange tomato slices on top, overlapping slightly. Crumble crab cakes and cheese on top of tomatoes; sprinkle with remaining 1 teaspoon seasoning. Bake 20–25 minutes until golden and 165°F. Let stand 10 minutes to cool. Slice and serve.
    Chef's Tip: To thaw spinach more quickly, place in microwave-safe bowl; microwave on MEDIUM-HIGH (70% power) 2–3 minutes until thawed.

Amount per ⅑ recipe serving: Calories 290, Total Fat 12g, Sat Fat 3g, Trans Fat 0g, Chol 30mg, Sodium 600mg, Total Carb 29g, Fiber 4g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 14g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 10%