Spinach-Quinoa Bread
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For the base
Ingredients
  • 1 head of garlic, cloves peeled and halved (2 cloves set aside)
  • 1 cup extra virgin olive oil or neutral oil (I used grapeseed oil)
  • 1 9 oz. bag of spinach
  • 1 cup mozzarella, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1 loaf of Whole Wheat-Quinoa Bread (Whole Wheat bread recipe above--add 1 cup of cooled, cooked quinoa in place of the nuts in the recipe)
  • pinch of salt
  • Siracha or hot sauce of choice
Instructions
  1. To make garlic oil: Heat oil and garlic halves over medium heat for about 5 minutes, stirring occasionally, until cloves just start to brown and are slightly cooked. Remove from heat.
  2. Roughly chop fresh spinach.
  3. In a separate pan, add cooked garlic halves (from the oil) and 2 Tbsp. of the garlic oil. Add spinach and cook until just wilted. Remove from heat and let cool slightly.
  4. Preheat oven to 375 degrees.
  5. Once spinach, garlic, and garlic oil have cooled, add contents of pan into a bowl. Add cheese and 1 Tbsp. more of the garlic oil and mix well. Set aside.
  6. Take a loaf of the whole wheat quinoa bread (recipe above) and cut it in half as if you were cutting a cake to frost between the layers. Next, cut each of those layers in half. You should have 4 pieces of bread.
  7. Flip the slices over so the crust is on the bottom and the inside of the bread is facing up.
  8. Crush two cloves of garlic with the back of a knife and rub a cloves against each slice a bread. Discard.
  9. Evenly spread spinach-cheese-garlic mixture on the bread slices.
  10. Bake at 375 degrees for 25 minutes or until the crust of the bread crisps.
  11. After 25 minutes, turn on the broiler and broil until the top is brown and bubbly.
  12. Cut slices into thirds and serve warm with your favorite hot sauce.
  13. **Reserve the rest of the garlic oil in a sterilized mason jar or bottle for later use on salad, breads, or pasta.
Recipe by Sense of Taste at https://sensetaste.com/spinach-bread/