Quinoa, Spinach, Artichoke and White Bean Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Warm casserole high in fiber and nutrients. Reminiscent of risotto. Wheat-free. Ingredients:
1 cup quinoa |
2 cups vegetable broth |
1 cooking spray |
1 onion, chopped |
1 tbsp. white wine |
12 oz. spinach, fresh |
1 tbsp lemon juice |
2 oz. tomatoes, sun-dried |
1 cup white beans |
10 oz. artichoke hearts, marinated |
1/2 cup cheese, shredded quattro formaggio (or italian mix) |
1/2 cup feta cheese, small crumbles |
10 kalamata olives, sliced |
Directions:
1. Cook the quinoa according to directions, using the broth in place of water.
2. Spray a large pan with cooking spray, cook onion until translucent, 5 minutes. Add wine and stir. Add spinach in handfuls as it reduces. Cook spinach until desired doneness, generally about 5 minutes.
3. Pre-heat oven to 325.
4. Fold spinach mixture, lemon juice, tomatoes, beans, artichokes and cheese gently into quinoa.
5. Transfer to a casserole dish and smooth. Add feta and olives to top and bake until feta starts to melt (don't let it brown).
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