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spinach quinoa quiche

Saucepan for cooking quinoa, Big mixing bowl, Mixing spoons, Casserole dish, Oven
2 cups very well cooked quinoa, drained
16 oz. extra firm tofu
1/2 cup nutritional yeast
1/3 cup tahini
6 oz. raw washed, stemmed spinach (thats a lot of spinach ! )
1 1/2 TBL turmeric
to taste, salt (I used herbamare)
Method...Preheat oven to 350 degrees, wash hands
Combine cooked quinoa and tofu in mixing bowl and combine with your hands, add nutritional yeast, tahini, turmeric and salt, mix again with your hands.  Taste for the salt level.  Add spinach last and mix very well (this will be very, very bulky, because of the raw spinach).  Place and press mixture into casserole dish and bake around 10-15 minutes, just enough to heat and wilt the spinach.  Do not overcook, you do not want olive green, overcooked spinach.  Let cool to room temperature and place in refrigerator overnight.  Heat and serve the following day.  (You can serve this right away, although overnight really gives the quinoa time to soak up the spinach water and makes it easier to slice or spoon out)
Sampled the tahini / nutritional yeast combo from friends at  It is now my favorite taste combo.

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