I was looking for a summery dish that screamed healthy! I absolutely love this fresh summer dish using some of the summer veggies available right now. I am always looking for ways to cut down on the carbs such as pasta and bread, my favorites. The quinoa is filling that void and at least giving me some healthy carbs to load up on. And, if it calls for cheese I knew I would love it. This dish can be a main course or a side to accompany a big fresh salad or a grilled fish dish.
Cheesy Greek-Style Baked Quinoa
yield: 8 servings prep time: 20mins cook time: 15 mins total time: 35 mins
2 1/2 cups Cooked Quinoa
1 1/4 cup Fat Free Feta Cheese ( or chopped buffalo mozzarella if you don’t like feta)
1/2 cup Reduced Fat Shredded Mozzarella or Cheddar
1 cup Marinated Artichoke Hearts (in Oil)
1 cup Chopped Spinach
1 cup Diced Cherry Tomatoes
1/2 cup Skim Milk
1 tsp Crushed or Minced Garlic
1 tsp Lemon Juice
1 tsp Parsley
1 tsp Onion Powder
1/4 tsp Sea Salt & Coarse Black Peppercorn – approx.
Prepare the quinoa as directed. While quinoa cooks, dice cherry tomatoes and chop spinach leaves, then set aside. Next, in food processor combine 1 cup feta, skim milk, garlic, lemon juice, and parsley, blending until smooth.
When ready, stir artichoke hearts, cherry tomatoes, and spinach into quinoa, plus 1 tbsp oil from artichokes, stirring well. Pour over with feta sauce, then season with onion powder and salt & pepper, combining thoroughly.
Transfer mixture to oven safe casserole dish, spreading evenly. Top with remaining feta and mozzarella (or cheddar), then bake at 400F for 15 minutes until top has melted. Immediately plate and serve.
>> Prepare quinoa with chicken broth instead of water – it retains more flavor.