Who says eating healthy can’t taste good? This week’s recipe includes quinoa, a superfood that is both high in fiber and high-quality protein. Quinoa (KEEN-wah) is 100% whole grain, but is technically the ancient seed of a leafy plant related to spinach. It’s also gluten-free!
Without further ado, I would like to introduce you to Artichoke Spinach Dip’s healthy cousin, Spinach Artichoke Quinoa Casserole:
A recipe from Making Thyme for Health, this makes a light and satisfying meal. From start to finish it took less than an hour, and the leftovers taste even better. Even the meat-eating Husband approved! I will be making this again and recommend serving it with green salad, meat eaters might prefer this as a side dish (I know The Husband would).
Spinach Artichoke Quinoa Casserole
Ingredients
- 3 cups quinoa, cooked (approx. 1 cup dry quinoa)
- 10 ounces frozen spinach, thawed
- 2 cups marinated artichoke hearts, chopped
- 2 tablespoons olive oil
- 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 nonfat 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 Earth Balance, butter or nonstick 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 thawed 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 mixed.
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. Lastly, add the cooked quinoa and stir until everything is mixed together well.
7. 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.
** This recipe originally appeared on Making Thyme for Health.
My version does not include yogurt because I didn’t have any, but I don’t think the casserole noticed:
