Spinach and Quinoa Casserole
  • 4 cups cooked quinoa
  • 2 cups baby spinach, chopped
  • ½ yellow onion, chopped
  • 1 tablespoon olive oil
  • ¼ cup low-fat feta cheese
  • 1 teaspoon mint
  • 1 teaspoon dill
  • 1 teaspoon parsley
  • 2 large eggs, lightly beaten (we use
  • Eggland's Best
  • because they have 25% less saturated fat than other eggs)
  • Salt and pepper to taste
  • ¼ cup reduced fat Parmesan cheese, finely grated
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium saucepan, cook the olive oil and the onions on medium heat until tender. Once tender, add the spinach and cook until the leaves are wilted. Remove from heat.
  3. In a large bowl, mix quinoa, eggs, cheese and spices together. Fold in the spinach and onions. Pour into a gratin bowl (or a bowl that can be put in the oven). Sprinkle Parmesan cheese on top. Bake at 400 degrees Fahrenheit for about 25 minutes, or until Parmesan is browned and crispy. Enjoy!
  4. Makes about 5 servings
Recipe by Nutrition Twins at https://nutritiontwins.com/667-spinach-and-quinoa-casserole/