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Pre-heat oven to 160. Rinse the quinoa until
the water is clear. Crack eggs into medium
sized mixing bowl. Whisk in thyme, milk,
spinach and quinoa separately. Line baking
dish with canola oil spray. Pour in mixture.
Gently shake the baking dish so that the
ingredients separate into layers. Tightly
cover the backing dish in alfoil. Place in
oven for 45 minutes. Remove from oven.
Sprinkle parmesan cheese all over the top.
Place back in the oven for 15 minutes. Remove
from oven.
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