Greek Baked Quinoa with Feta and Spinach
Quinoa, feta, spinach, artichokes, and tomatoes bake beneath a melted mozzarella topping.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 1/2 cups cooked quinoa
- 1 1/4 cups fat-free feta cheese divided
- 1/2 cup reduced-fat mozzarella cheese shredded
- 1 cup marinated artichoke hearts drained, 1 tablespoon oil reserved
- 1 cup fresh spinach chopped
- 1 cup cherry tomatoes diced
- 1/2 cup skim milk
- 1 teaspoon garlic minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh parsley chopped
- 1 teaspoon onion powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
Instructions
Instructions
- Heat the oven to 400°F and spread the cooked quinoa in a large mixing bowl.
- Blend 1 cup feta, the skim milk, garlic, lemon juice, and parsley until smooth.
- Stir the artichoke hearts, reserved artichoke oil, spinach, and cherry tomatoes into the quinoa.
- Fold in the feta sauce, onion powder, salt, and black pepper until evenly combined.
- Spread the mixture in an oven-safe casserole dish and top with the remaining feta and shredded mozzarella.
- Bake for 15 minutes until hot and the cheese is melted, then serve.