Spinach Artichoke Quinoa Casserole (RECIPE)

Spinach Artichoke Quinoa Casserole (RECIPE)

Ingredients

• 3 cups quinoa, cooked (approx. 1 cup dry quinoa)
• 10 ounces frozen spinach, defrosted
• 2 cups marinated artichoke hearts, chopped
• 2 tablespoons extra virgin olive oil (I use Kasandrinos)
• 1 shallot, finely chopped
• 3 garlic cloves, minced
• 1/2 cup Italian blend cheese + a few tablespoons for topping
• 1/4 cup pepper jack cheese
• 2 medium size eggs
• 6 ounces plain Greek yogurt
• salt & pepper to taste

Instructions

• 1. Preheat the oven to 375°F then prepare a large casserole dish (I used a 1 quart dish) by greasing with non-stick cooking spray.

• 2. Warm the olive oil over medium heat in a sauté pan and cook the shallot and garlic for a few minutes, until fragrant.

• 3. Using a strainer and a paper towel, press the excess water out from the defrosted spinach then add it to the pan. Add the chopped artichoke hearts (I discarded any tough parts) and a pinch of salt & pepper to the pan and cook for five minutes.

• 4. Meanwhile, combine the eggs, yogurt and cheese in a large bowl and whisk together until well-combined.

• 5. Remove the spinach artichoke mixture from the heat and allow to cool for a few minutes before adding to the bowl with the eggs and cheese.

• 6. Place the mixture into the casserole dish, smoothing the top with the back of a spoon. Sprinkle a few tablespoons of cheese on top and cook for 30-35 minutes, until top is light golden brown. Serve warm

Enjoy!!

Servings :  5-6 
Ready in : 35 Minutes
Course : Dinner, Lunch, Main Dish

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