Spinach and Lemon Quinoa Bake

Another way to eat my favourite  - Quinoa Sooooo good

2 cups cooked quinoa
coconut oil
2 tbsp flax seed mixed with 4 tbsp warm water and blended (let sit for at least 5 minutes)
1 medium onion
1 tsp dried thyme
1 tsp dried rosemary
1/4 tsp crushed red pepper flakes
1 bunch spinach
1 cup vegan sour cream
1 tsp fresh lemon zest
freshly ground black pepper
2 tbsp nutritional yeast
salt to taste

Preheat the oven to 350 degrees. Coat an 8 x 8 inch glass baking dish with coconut oil.
In a large medium mixing bowl, process flax seed and water.
Heat 1 tbsp coconut oil in a medium pan. Add onion and sauté until translucent, about 8 minutes.
Add thyme, rosemary, and the red pepper flakes, add spinach and sauté until just wilted. Remove from heat and transfer to the flax mixture.
Add quinoa, sour cream, lemon zest, pepper and nutritional yeast to the spinach-onion mixture, and stir until well combined.
Pour the mixture into the prepared baking dish. Bake for 60 minutes, or until set and the edges are brown. Let cool slightly before slicing. Serve warm or at room temperature.