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Quinoa Florentine

Wendy Polisi
  • 65 minutes
  • Serves 8

INGREDIENTS

1 lb

frozen spinach (thawed)

1 tbsp

extra virgin olive oil

1

onion (chopped fine)

4 cloves

garlic (minced)

1 tsp

sea salt

1/4 tsp

fresh ground pepper

1/4 tsp

crushed red pepper

2 tbsp

quinoa flour (or flour of choice)

2 cups

milk of choice (unsweetened)

5 cups

cooked quinoa

6 oz

ricotta cheese or vegan ricotta

8 oz

mozzarella (shredded or Daiya Shreds)

2 oz

Parmigiano-Reggiano (shredded or vegan Parmesan)