3 c. Cooked Quinoa
1 1/4 c. Crumbled Feta Cheese (6 oz pkg), divided
1/2 c. Shredded Mozzarella
1 c. Marinated Artichoke Hearts (in Oil), rough chop, reserving 2T. oil
1 c. Chopped Fresh Spinach
1 c. Diced Cherry Tomatoes
1/2 c. Milk
1 tsp Crushed or Minced Garlic
1 tsp Lemon Juice
1 tsp Chopped Fresh Parsley
1 tsp Onion Powder
1/4 tsp Sea Salt & Coarse Black Peppercorn – approx.
Preheat oven to 400 degrees.
Lightly grease 9×13 baking dish with coconut oil, or lightly spray with cooking oil.
Prepare the quinoa as directed. If not pre-washed, soak it in water for 15 minutes, then thoroughly rinse before cooking to remove bitter outer coating.
While quinoa cooks, quarter cherry tomatoes and chop spinach leaves, then set aside.
In food processor combine 1 cup feta, milk, garlic, lemon juice, and parsley, blending until smooth.
Place cooked quinoa in a large bowl and stir in artichoke hearts, salt, pepper, onion powder, cherry tomatoes, and spinach, plus 2 tbsp reserved oil from artichokes, mixing well.
Pour feta mixture over quinoa mixture and mix thoroughly. Taste and adjust seasonings, if necessary.
Transfer mixture to casserole dish, spreading evenly. Top with remaining feta and mozzarella.
Bake for 15 minutes, until top has melted.
Adapted from “Cooking with Cakes”
