Ingredients
2 1/2 cups cooked quinoa
1 1/4 cup fat-free feta cheese
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 teaspoon crushed or minced garlic
1 teaspoon lemon juice
1 teaspoon parsley
1 teaspoon onion powder
Sea salt and course black pepper to taste
Directions
1. Prepare the quinoa as directed on the package.
2. While the quinoa cooks, dice cherry tomatoes and chop spinach leaves and set aside.
3. In a food processor combine feta, skim milk, garlic, lemon juice, and parsley and blend until smooth.
4. When the quinoa is finished cooking, in a large bowl, stir-in artichoke hearts, cherry tomatoes, quinoa, and spinach, plus one tablespoon oil from artichokes. Pour in feta sauce and season with onion powder, salt, and pepper to combine thoroughly.
5. Transfer mixture to oven-safe casserole dish and spread evenly. Top with remaining cheese, then bake at 400F for 15 minutes until top has melted.